Sourdough Pie Crust
This flaky sourdough pie crust is a delicious way to use up sourdough discard or active starter. Buttery, tender, and easy to work with, it's perfect for everything from apple pie to quiche. Whether you make it the same day or choose the long-fermentation option, this crust is packed with flavor and bakes up beautifully every time.
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Ingredients
- 1 2/3 cup all-purpose flour
- 1/2 cup + 1 tablespoon butter unsalted
- 1/4 cup granulated sugar
- 3 tablespoons sourdough discard
- 1 egg yolk
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
Instructions
- Finely cube the cold butter. Add the flour, butter, sugar, sourdough discard, egg yolk, salt, and lemon zest (if using) to a mixing bowl.
- Rub the butter into the dry ingredients and quickly bring everything together into a dough. Avoid overworking the dough, as this can make the pastry tough instead of tender.
- Shape the dough into a disk, wrap it, and chill for 10 minutes.
- On a lightly floured surface, roll the dough out to about ¼ inch (½ cm) thick.
- Line your tart pan or tartlet molds with the dough, pressing it gently into the corners. Trim any excess pastry.
To Blind Bake
- Prick the base of the pastry with a fork.
- Line the pastry with parchment paper and fill with pie weights or dried beans.
- Bake at 350°F (180°C) for 12 minutes.
- Carefully remove the parchment and weights, then bake for another 5 minutes until the crust looks lightly set.
- Let the pastry cool completely before filling.
Notes
- Keep it cold: Cold butter is the secret to a flaky pie crust. If the dough starts to warm up, chill it before continuing.
- Use discard or active starter: Both work well in this recipe. Discard adds a slightly tangier flavor, while an active starter produces a milder crust.
- Try a long fermentation: For a deeper sourdough flavor, refrigerate the dough for up to 24 hours before rolling it out.
- Works for sweet and savory pies: This versatile pie crust is just as delicious in apple pie as it is in quiche or chicken pot pie.
- Blind bake for wet fillings: If you're making a pie with a juicy or custard-based filling, blind baking helps keep the bottom crust crisp.
- Storage: Store the wrapped pie dough in the refrigerator for up to 3 days or freeze it for up to 3 months. Thaw overnight in the refrigerator before using.
Nutrition
Calories: 1866kcal | Carbohydrates: 219g | Protein: 27g | Fat: 99g | Saturated Fat: 60g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 4g | Cholesterol: 438mg | Sodium: 1325mg | Potassium: 281mg | Fiber: 7g | Sugar: 51g | Vitamin A: 3099IU | Vitamin C: 8mg | Calcium: 91mg | Iron: 10mg
Servings: 1 9-inch pie
Calories: 1866kcal
