Sourdough Pie Crust

I'm always up for new ideas on using my sourdough starter. Sourdough pie crust sounded interesting, and was surprisingly good. I know some bakers add vinegar to their pie crust. I assume the sourdough adds some of the same characteristics.

In this recipe, sourdough starter is used in place of water. Like any pie crust, the key to working with sourdough pie crust is cold ingredients and handling as little as possible.  

Sourdough Pie Crust

2 cups white flour 
1 cup whole wheat flour
1 tsp salt
1 T sugar or honey
1 cup butter or lard
1 cup sourdough starter

Mix together flours, salt, and sugar. (If using honey, mix with starter.) Cut in butter or lard until there is no chunks bigger than a pea. I use a food processor to make this step easy.

At this point, I placed my dry ingredients and my starter in the freezer for ten minutes. I wanted them to be very cold. Stir starter into dry ingredients until it just comes together in to a ball. Since your starter may be more or less liquid than mine, you may need to add a little ice water or slightly more flour. Refrigerate dough for 30 minutes. Roll out dough and place into pie pans.



This amount of dough makes at least two pie crusts. I had enough for one double crust pie, one single crust pie, and enough scraps to make a lattice top. Fill crusts and bake according to your recipe.



We are in an apple pie craze around here. Maybe I should share my apple pie recipe next!