Description
Flaky Sourdough Pie Crust
Prep Time: 20 minutes
Chill Time: 1–12 hours
Total Time: 1 hour 20 minutes (or overnight)
Ingredients
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2½ cups all-purpose flour (or 2 cups AP + ½ cup cake flour for extra tenderness)
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1 tsp salt
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1 tbsp sugar (optional, for browning and subtle sweetness)
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1 cup (2 sticks) cold unsalted butter, cubed
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½ cup sourdough discard (unfed, room temp)
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3–6 tbsp ice water
Optional Twists:
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Herb-Infused: add 2 tbsp chopped fresh herbs (thyme, rosemary, chives)
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Cheesy: add ½ cup finely grated cheddar or Parmesan
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Whole Wheat: replace 1 cup flour with whole wheat; swap sugar for 1 tbsp honey
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Sweet & Spicy: add 1 tsp cinnamon + pinch nutmeg
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Vegan: use high-quality vegan butter
Instructions
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Mix Dry Ingredients:
In a large bowl, whisk together flour, salt, and sugar (if using). -
Cut in Butter:
Add cold butter cubes. Using a pastry cutter, two forks, or fingertips, work butter into flour until mixture is shaggy with pea- and walnut-sized pieces. -
Add Sourdough:
Dollop the sourdough discard and gently mix. Dough will be clumpy—this is perfect. -
Add Ice Water:
Gradually add ice water 1 tbsp at a time, mixing gently until dough just holds together. Stop before it’s wet—dough should be hydrated but firm. -
Chill Dough:
Form dough into two discs, wrap in plastic, and refrigerate at least 1 hour (or overnight) to relax gluten and firm butter. -
Roll Out:
On a floured surface, roll one disc to ⅛-inch thickness, about 2 inches wider than pie plate. Transfer, trim, and crimp edges. Follow your pie recipe’s baking instructions.
Notes
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Crumbly dough? Add water, 1 tsp at a time.
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Shrinking crust? Chill dough and avoid overworking. Blind bake with weights for extra security.
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Soggy bottom? Drain wet fillings, brush crust with egg white, and bake on a preheated sheet.
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Sourdough flavor? Subtle tang complements both sweet and savory pies.
Nutrition
- Calories: 180 cal Per Serving
- Fat: 12g
- Carbohydrates: 16g
- Protein: 2g