Sourdough Pie Crust, where have you been all my life? This pie crust is tender, flaky and tastes amazing. This just might become your go-to pie crust recipe. This recipe uses an entire cup of sourdough discard.
If you’re a sourdough-bread baker, you know how painful it is to throw away a whole cup of hard-earned yeasty goodness every time you need to replenish your starter. This recipe is a great way to use that discard to make an incredible pie crust.
Why Sourdough Pie Crust is so good:
- Sourdough discard does amazing things for the flavor and texture of a basic flaky pie dough.
- Sourdough starter is acidic. Acidic ingredients tenderize gluten. Sourdough discard helps keep this pie crust tender.
- As the crust bakes there is a tiny bit of lift from the natural yeast in the sourdough starter. I find that lift helps make the crust even flakier as the air pockets in the dough poof up a bit and separate the layers of dough.
- Sourdough Pie Crust smells amazing as it’s baking in the oven. The yeasty, bready smell is totally tempting.
- Flour – This recipe uses a mixture of all purpose and cake flour. All purpose flour will give the dough enough structure so it can hold the flaky texture and a small proportion of cake flour will help keep it tender. In a pinch, you can use bleached AP flour and get good results.
- Fat – I like to use a mixture of half vegetable shortening and half butter. The vegetable shortening has a higher melting point and keeps the crust from slumping as it bakes. The butter is, well, delicious! You can use all vegetable shortening for a vegan pie crust or all butter if that’s your preference. I sometimes use leaf lard in my pie crust. If you have that available you can use it in place of the shortening.
- Sourdough Discard – This recipe was developed using a 100% hydration starter. That means the starter is fed with equal weights of starter, flour and water. You may need to adjust the amount of starter in the recipe based on the moisture level of your starter.
How to make Sourdough Pie Crust
- Whip the whites to full peak. Whisk in the yolks and vanilla.
- Sift the over the batter and gently fold it in.
- Fold just until all the flour is incorporated. Do not overmix.
- Pipe the cookies onto the prepared baking sheet into 4″ long x 2″ wide “fingers”.
- Lightly sprinkle the tops of the cookies with powdered sugar.
- Bake until light brown and spongy about 10-12 minutes. Cool completely.
- Cook the custard over medium/low heat, stirring constantly, until it is thick enough to coat the back of a spoon.
- Pour the custard into a clean bowl, cover with plastic wrap and refrigerate until cold.
- Sandwich the ladyfingers with the preserves.
- Cut a ladyfinger sandwich in half, lengthwise.
- Stand the ladyfingers on end, with the cut side to the outside of a glass trifle bowl. Continue cutting and arranging the ladyfingers until the entire perimeter of the bowl is lined with a “striped” pattern.
- Use half of the remaining uncut cookies to the line bottom of the bowl. You can break them up to fit pieces into any gaps between the cookies.
- Sprinkle a ½ cup of the sherry over the cookies on the bottom and sides of the bowl. Pour half of the custard into the bowl. Arrange the remaining cookies over the custard and sprinkle with the remaining sherry.
- Pour the other half the custard into the bowl.
- Top the trifle with whipped cream and refrigerate at least 6 hours (preferably overnight) before serving.
- Mix the fat in two stages.
- First mix in the shortening, then toss in the slices of cold butter.
- Add the sourdough discard to the flour/butter mixture.
- There is no other water in the crust other than the water in the starter.
- Mix with a spatula until the dough starts to come together.
- Use your hands to gather the dough together until the all the loose flour is mixed in.
- Gather the dough into a “shaggy” mass.
- Do not knead, just gently gather the dough together.
- Wrap the dough and refrigerate for several hours or over night before rolling.
- This will give the flour time to absorb the water in the dough.
- The bits of butter and a little lift from the starter will help form the flakes.
Since you’ve got your starter fed, peruse the entire list of My Best Sourdough Recipes. Have fun!
I know you hate to throw away that sourdough discard. Check out these recipes that use sourdough discard.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Sourdough Pie Crust
- 7 ½ oz all purpose flour (1 ½ cups (see note))
- 3 ½ oz cake flour (⅔ cup)
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 4 oz vegetable shortening (or leaf lard, cold)
- 4 oz unsalted butter (very cold and sliced into ¼" thin slices)
- 8 oz sourdough discard (1 cup (100% hydration))
- Combine 7 ½ oz all purpose flour, 3 ½ oz cake flour, 1 teaspoon salt and 1 tablespoon granulated sugar. Whisk together to mix the ingredients evenly.
- Using your fingers, cut 4 oz lard or shortening into the flour mixture until it resembles coarse corn meal. Using your fingers, toss 4 oz unsalted butter into the flour mixture. Allow the slices of butter to break up into slightly smaller pieces into the flour. Work quickly so the butter doesn't get warm. Don't break the butter down completely. There should be some large flakes remaining.
- Pour 8 oz sourdough discard onto the flour all at once and toss to combine. Gently press the dough just until it comes together. It will look a little dry in spots. The moisture will redistribute in the dough as it rests.
- Wrap the dough and refrigerate for at least 2-3 hours before using.
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