This recipe moves you one step closer to cleaner, and yummier, eating. Maybe you’re tired of reading the product labels on your food from the grocery store. It’s frustrating not knowing what half of the ingredients are. Or maybe you’ve just got Sourdough discard building up in your refrigerator. Anyone who has savored the flaky perfection of homemade pie crust understands the incomparable difference it makes. This recipe is so effortless and fast, you’ll never want to buy store-bought pie crust again.
Start by adding your flour and salt to a bowl and whisk together. I like to do most of this recipe in my electric mixer with the whisk attachment. This method achieves more consistent results. However, it can also be combined by hand.
Then add your cold, grated butter to the flour mixture. I have found that using a cheese grater gets cold butter to the consistency and size I like for mixing. A pastry blender also works well for combining cold butter with flour.
Next add in your honey and sourdough starter discard. Ripe sourdough starter works in this recipe as well, just be sure to stir it down before measuring it! At this point, your mixer may not combine all of your ingredients well enough – the mixture will appear dry. Once I notice the mixer not doing much to the dough, I finish combining the ingredients by hand. This way I can also feel that the ingredients are combined thoroughly and consistently.
Now remove your dough ball from the bowl and place it onto a workable surface. Finish combining any excess dough and shape it into an oblong ball. Cut your ball in half, or into quarters, and shape each dough piece into a disk. Wrap each tightly in plastic wrap or in Ziploc bags. This dough is good in the fridge for 4-6 days, but you can also freeze it until you need it. With this recipe I am typically able to roll out four, 9″ round pie crusts. If you like thicker pie crust, you may only be able to get two full 9″ round pie crusts.
When you are ready to use your pie crust, it will be easiest to shape while it’s chilled. If it is frozen, thaw it in the refrigerator. Lightly flour a clean surface. Roll out the dough to your desired size, shape, and thickness. This applies to any recipe calling for pie crust. Drape one crust over a 9″ pie plate and add your pie filling. Next, drape the second crust over the filling and trim the excess. Crimp the edges and add slits to the top for steam to release. Bake according to your pie recipe’s instructions.
Enjoy! Be sure to comment below how you enjoyed this recipe!
Sourdough Pie Crust
Ingredients
Method
- Add flour and salt to a bowl and whisk together.2 cups flour, 1 tsp salt
- Then add cold, grated butter to the flour mixture.1 cup unsalted butter
- Next add in honey and sourdough starter discard. Once I notice the mixer not doing much to the dough, I finish combining the ingredients by hand.2 tsp honey, 1 cup sourdough starter discard
- Now remove your dough ball from the bowl and place it onto a workable surface. Finish combining any excess dough and shape it into an oblong ball.
- Cut your ball in half, or into quarters, and shape each dough piece into a disk. Wrap each tightly in plastic wrap or in Ziploc bags.
- Lightly flour a clean surface and roll out the dough to your desired size, shape, and thickness of any recipe calling for pie crust. Drape one crust over a 9" pie plate and add your pie filling. Next, drape the second crust over the filling and trim the excess. Crimp the edges and add slits to the top for steam to release. Bake according to your pie recipe's instructions.
Notes
- When you are ready to use your pie crust, it will be easiest to shape while its chilled – if it is frozen thaw it in the refrigerator.
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