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Sourdough Pie Crust Recipe

Prep Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 1 pie crust
Author: Amy Duska

Ingredients

  • 1 cup + 1 teaspoon (125 g) all-purpose flour
  • 8 tablespoons (113 g) butter cold
  • ½ teaspoon fine sea salt
  • ½ teaspoon granulated sugar
  • 1 teaspoon (5 g) white vinegar
  • ½ cup (125 g) sourdough starter discard cold

Instructions

  • Use a cheese grater to grate the cold butter into a large mixing bowl. Add the flour, salt and sugar and use a fork to toss the ingredients together, making sure the butter is coated and separated. Use a bench scraper or a pastry cutter to cut the butter into the flour mixture, until it forms large crumbles.
  • Add the sourdough discard and vinegar to the bowl and then use a fork to incorporate them into the mixture. Switch to your hands and press the dough together until there are no dry bits left in the bowl. (If the dough is too dry, add a teaspoon of ice water.)
  • Form the dough into a disk shape and wrap in plastic wrap. Use a rolling pin to flatten the disk. (This will help smooth the edges.) Chill for at least 2 hours or up to 4 days.
  • Proceed with your pie recipe directions.
Nutrition Facts
Sourdough Pie Crust Recipe
Amount Per Serving (1 (9") crust)
Calories 1380 Calories from Fat 828
% Daily Value*
Fat 92g142%
Saturated Fat 58g363%
Cholesterol 241mg80%
Sodium 1967mg86%
Potassium 134mg4%
Carbohydrates 121g40%
Fiber 4g17%
Sugar 2g2%
Protein 17g34%
Vitamin A 2799IU56%
Calcium 46mg5%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Video

Notes

The dough can be stored wrapped in plastic wrap for up to 4 days in the fridge or up to 3 months in the freezer.