7 Days of Sourdough Christmas: Buttery Sourdough Pie Crust
Level up your pies with this easy sourdough pie crust recipe! Whether you’re baking a classic apple pie or a savory quiche, this crust adds an incredible taste and flakiness to any dish. It’s an easy way to incorporate your sourdough starter into a staple recipe, elevating your baking with minimal effort. (Bonus: it can be made with discard or active starter, and uses no refined sugar!)
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Why You’ll Love This Recipe
Flaky perfection: Grating cold butter into the dough creates a tender, flaky texture.
Sourdough magic: The subtle tang from the sourdough starter adds depth of flavor without overpowering, and if you ferment the dough with active starter, a great gut health boost too.
Versatile: Use this crust for sweet or savory pies, galettes, or tarts.
No waste: Put your sourdough starter to good use while making something amazing.
Ingredients
150g all-purpose flour
3g salt
35g maple syrup
85g sourdough starter (discard or fed)
1 stick (113g) cold unsalted butter
Instructions
Prepare the dry ingredients: In a medium bowl, mix together the flour and salt.
Incorporate the butter: Grate the cold butter directly into the flour mixture. Use a pastry cutter or your fingertips to gently cut the butter into the flour until the mixture resembles coarse crumbs.
Add the wet ingredients: Stir in the maple syrup and sourdough starter, mixing until the dough just comes together. Be careful not to overmix (it will make your crust come out tougher).
Shape and chill: Gather the dough into a round disk, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least an hour. This helps the butter firm up and relaxes the gluten for easier rolling.
Roll and shape: On a floured surface, roll the dough out to your desired thickness. Shape it into your pie dish or use it as needed for your recipe.
Bake as desired: Follow your pie recipe’s baking instructions for the best results.
Tips for Making
Keep it cold: Cold butter and chilled dough are the keys to a flaky crust. If your kitchen is warm, chill your bowl and tools before starting.
Adjust sweetness: For a savory pie, you can reduce or omit the maple syrup.
Test the dough: If the dough feels too dry, add a teaspoon of cold water at a time until it comes together.
Freeze for later: Make extra dough and freeze it for up to 2 months for quick pie prep.
How to Store
Refrigerate: Wrapped tightly, the dough can be stored in the refrigerator for up to 3 days before using.
Freeze: Freeze the unbaked dough in a disc shape for up to 2 months. Thaw in the fridge overnight before rolling.
Prebaked storage: A prebaked crust can be stored at room temperature for 1-2 days or frozen for longer storage.
Pairings
This sourdough pie crust is a perfect base for both sweet and savory fillings. Try it with:
Classic apple pie
Creamy pumpkin pie
Cheesecake
Hearty chicken pot pie
Cheesy quiche
Fresh fruit galette
Why This Recipe Works
The secret to this crust’s success is the combination of cold butter and sourdough starter. The butter creates steam pockets as it bakes, resulting in a flaky texture, while the sourdough starter adds a unique tang that balances perfectly with sweet or savory fillings. The maple syrup enhances the flavor, adds a natural touch of sweetness, and aids in browning, making your crust as delicious as it is beautiful.
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Take Your Sourdough Skills to the Next Level
Love this recipe and want to explore more ways to use your sourdough starter? Check out our comprehensive Sourdough Guide for tips, tricks, and recipes to help you master the art of sourdough baking. It’s the perfect resource for beginners and seasoned bakers alike!