Sourdough Pie Crust Recipe – Easy Flaky Pastry for Baking

Last Updated on 2 months by Neha Deshmukh

Sourdough Pie Crust Recipe – Easy Flaky Pastry for Baking

Hey everyone! There’s just something magical about a homemade pie, isn’t there? Especially when that pie is cradled in a perfectly flaky, golden-brown crust. I used to be intimidated by pie crusts – they always seemed so…fussy. But then I discovered the magic of sourdough, and honestly, it changed everything. This sourdough pie crust recipe is my go-to. It’s easier than you think, and the subtle tang from the sourdough adds such a lovely depth of flavour. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average pie crust. The sourdough adds a wonderful complexity, and the cold butter creates layers of flaky goodness. It’s sturdy enough to hold even the juiciest fillings, and it looks absolutely beautiful. Plus, using sourdough is a fantastic way to use up discard – win-win! It serves 12, takes about 15 minutes of prep, and around 55 minutes to bake. It’s a medium difficulty recipe, but trust me, the results are worth it.

Ingredients

Here’s what you’ll need to create this flaky masterpiece:

• 1 cup (120g) all-purpose flour
• 1 teaspoon (5g) cornstarch
• 1 teaspoon (4g) granulated sugar
• ⅛ teaspoon (a pinch!) salt
• 10 tablespoons (113g) cold unsalted butter
• ⅓ cup (80g) sourdough starter
• 2-4 tablespoons (30-60ml) ice cold water

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference.

• Sourdough Starter: This is the star! It adds flavour and tenderness. Use an active, bubbly starter – it doesn’t need to be peak bubbly, but it should be showing signs of life. You can use discard, but a more active starter will give a better rise and flavour.
• Flour: All-purpose flour works beautifully here. I’ve experimented with bread flour, but all-purpose gives the best texture for a tender, flaky crust.
• Cold Ingredients are Key: Seriously, cold is the name of the game. Cold butter = flaky layers. Ice water = prevents gluten development, keeping things tender. I even chill my flour sometimes! Don’t skip this step.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, prepare your water-vinegar mixture. Combine ice, water, and 2 tablespoons of apple cider vinegar in a measuring cup and set it aside. This little trick helps with tenderness.
2. In a large bowl (or a food processor if you prefer), whisk together the flour, cornstarch, sugar, and salt.
3. Now, add the cold butter, cut into small pieces. Using a pastry blender or pulsing in the food processor, cut the butter into the flour mixture until it resembles a coarse meal with pea-sized bits of butter. You want to see those little butter pieces!
4. Add the sourdough starter and the ice-cold water-vinegar mixture. Start with 2 tablespoons of water and add more, one tablespoon at a time, until the dough just clumps together. Don’t overmix!
5. Turn the dough out onto a lightly floured surface. Gently shape it into a ball, then flatten it into a 10-inch disk.
6. Wrap the disk tightly in plastic wrap and refrigerate for at least 1-2 hours. This allows the gluten to relax and the butter to firm up.
7. When you’re ready to bake, preheat your oven to 375°F (190°C).
8. On a lightly floured surface, roll out the dough into a circle larger than your pie plate. Carefully transfer it to the plate, trim the edges, and crimp them beautifully.
9. Line the crust with parchment paper and fill with pie weights (or dried beans). This prevents the crust from puffing up during blind baking.
10. Blind bake for 25 minutes. Then, remove the weights, reduce the oven temperature to 350°F (180°C), and bake for another 15 minutes, or until golden brown.
11. Let the crust cool completely before filling.

Expert Tips

Want to take your pie crust game to the next level? Here are a few of my secrets:

• Flaky Crust 101: Keep everything cold! Seriously. And don’t overwork the dough.
• Sourdough Savvy: Don’t be afraid of sourdough. It’s forgiving, and the flavour is incredible.
• Soggy Bottom Blues: To prevent a soggy bottom, brush the bottom of the baked crust with a thin layer of melted chocolate (for chocolate pies) or egg wash (for other fillings) before adding the filling.
• Resting is Best: That chilling time is crucial. Don’t rush it!

Variations

Let’s get creative!

• Vegan Option: Substitute the butter with a high-quality vegan butter. I love Miyoko’s Kitchen Cultured Vegan Butter.
• Gluten-Free Option: Use a gluten-free flour blend designed for baking. Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour works well.
• Spice Level: Infuse the crust with herbs! A teaspoon of finely chopped rosemary or thyme adds a lovely savoury note. My friend Sarah loves adding a pinch of cardamom for a warm, fragrant crust.
• Festival Adaptations: For Thanksgiving, add a pinch of cinnamon and nutmeg to the flour mixture. For Christmas, try a splash of orange zest.

Serving Suggestions

This crust is a blank canvas! It pairs beautifully with:

• Fruit Pies: Apple, cherry, blueberry, peach – you name it!
• Custard Pies: Pumpkin, pecan, chocolate.
• Savory Pies: Quiche, chicken pot pie, spinach and feta.

Storage Instructions

• Unbaked Dough: Wrap tightly in plastic wrap and refrigerate for up to 2 days, or freeze for up to 3 months. Thaw overnight in the refrigerator before using.
• Baked Crust: Store in an airtight container at room temperature for up to 3 days.

FAQs

Let’s tackle some common questions:

• What is the purpose of apple cider vinegar in the pie crust? The vinegar helps to tenderize the dough by inhibiting gluten development. Don’t worry, you won’t taste it!
• Can I use a different type of flour? While all-purpose is my go-to, you can experiment with whole wheat flour for a nuttier flavour. Just be aware it might result in a slightly denser crust.
• How do I know when the pie crust is perfectly blind baked? The crust should be golden brown and firm to the touch.
• My pie crust is tough, what went wrong? You likely overworked the dough or didn’t use cold enough ingredients.
• Can I make this pie crust ahead of time and freeze it? Absolutely! It’s a great way to save time. Just make sure it’s well-wrapped to prevent freezer burn.

Happy baking, everyone! I hope you enjoy this sourdough pie crust as much as I do. Let me know in the comments how your pies turn out!