You need to save this recipe. It is an absolute staple in our home, and I am sure it will soon become one in yours as well. I have been told on multiple occasions by multiple people, that my sourdough pie dough is the best pie crust that they have ever had. It is so flakey but also sturdy enough for something like a chicken pot pie. It is so quick and easy to whip up and can be made ahead of time and kept in the fridge or the freezer. The best part? The sourdough gives it an extra layer of subtle savoriness that pairs with both sweet and savory things.
Uses for pie dough
Sweet pies like apple, blueberry, cherry, etc.
Savory pies like chicken pot pie.
Turn-overs
Hand-pies
You can even just cut some strips, twist them, and once baked, toss them in cinnamon sugar to create a quick and easy treat!
Sourdough
I find it so amazing that the flavors from a sourdough starter can bring such richness to anything it is added to. It helps to balance out the sweetness of baked goods. Savory things get better. It is so fun to add it into so many things.
Personally, I like to keep my starter a little less tart. I don’t want it so strong that it takes over the recipe. Something like scones have a lighter flavor and a really strong starter could overpower the milder flavors in the recipe. If you want to learn more about how to change the tartness of your starter, check out my e-book. It is full of recipes, instructions, tips, and tricks, and so much more!
The different types of pie dough
Flakey
When I think of a good apple pie I think of cinnamon, chunks of soft sweet apples, and crust that is soft, delicate, and flakey. It is light and melts in your mouth. This is the kind of dough that is perfect for fruit pies, pop tarts, and other pastries.
The key to a really flakey pie dough is the butter. Large chunks that are left while mixing the dough are pressed super thin while rolling out the dough. These thin layers of butter will melt while baking and the moisture evaporates. These little pockets create air in between the layers of dough which causes the dough to flake when cutting or eating it.
Mealy dough
I still think this term sounds weird, and honestly kind of gross. But it simply means when the crust is broken up it breaks apart, think corn meal. This is usually best for pies with more moisture such as a heavy chicken pot pie or something that needs a bit more structure to it. This comes from mixing the butter into the flour until it resembles sand, and no large chunks of butter remain. The result is a tougher pie dough.
I have never loved mealy pie dough, and this recipe provides the structure light or heavy fillings.
Tools
Bowl – This set of glass is used multiple times a day at our house.
Knife
Measuring cups
Measuring spoon
Plastic wrap – Things like beeswax wraps or parchment paper can be used instead. Just be sure to wrap the sourdough pie dough tightly so that it does not dry out.
Ingredients
Flour – All purpose works great. I would not recommend bread or cake flour.
Salt – I love to use sea salt whenever possible. This is my favorite, mineral dense salt.
Butter – If you use salted feel free to use less salt in the recipe. We don’t but I tend to heavily salt things anyway, so my family does not mind.
Sourdough – I like to use discard because it is an easy way to use it up. If you use active starter, you may just need a little more water. If you long ferment this recipe while using active starter, it may start to taste a little yeasty.
Water – Cold water will yield the best results! As always, filtered water is better than tap water!
Let’s make Sourdough Pie Dough!
In a bowl combine flour and salt.
Cut the butter into slices and add it into the flour. Using your hands, or a pastry cutter, break the butter into large marble sized pieces. A pastry cutter tends to chop some pieces really small. I prefer to do it by hand because you can feel the large chunks more easily.
Add in the sourdough and mix it in. There will not be enough moisture to pull the dough together so break it up and try not to have a large clump of sourdough. Do this part by hand so the butter doesn’t get too broken up more during this step. It should look like a shaggy mess.
Add in the cold water a few tablespoons at a time until a stiff dough is formed.
Turn it out onto a floured counter and press it out flat, then fold it like a book. Repeat this twice. This creates layers which makes it even more flakey when it bakes.
Divide the dough into two equal parts. Shape them each into a disk and wrap with a beeswax wrap or plastic wrap and place them in the fridge.
Refrigerate for at least two hours before using. Can be stored in the fridge for up to a week.
Enjoy!
Freezing sourdough pie dough
If the disks are wrapped in plastic, place them into a freezer bag or glass freezer containers and store them in the fridge for up to six months.
Tips for success
Do not overwork the dough:
Once all the ingredients are combined the dough can easily be overworked. It is not bread dough and should not be kneaded. Keep each step as short as possible. There should still be chunks of butter when it is finished.
Don’t break up the butter too small:
If you want a flakey pie dough then there needs to be chunks of butter. They create air pockets in the dough while it is baking causing that fall apart texture. If you do make the butter too small it will be mealy pie dough. It will still taste great but the texture will be different!
Allow the dough to chill:
This makes sure the butter does not get worked into the dough while rolling it out. Two hours or more is ideal.
Water:
Use very cold water if possible. This will keep the butter from softening too much.
Flaky Sourdough Pie Crust
This recipe makes the flakiest, most decadent pie crust. It uses sourdough discard and that slight tang enhances the flavor and pairs well with sweet or savory fillings. It makes enough for two pie crusts.
Ingredients
- 1 3/4 cup Flour
- 1 tsp. Salt
- 3/4 cup butter (1 1/2 sticks)
- 3/4 cup Sourdough discard
- 4 Tbsp. Water - Cold
Instructions
- In a bowl combine the flour and salt.
- Cut the butter into slices and add it into the flour. Use your hands or a pastry cutter to break the butter into large pea sized chunks.
- Add in the sourdough and mix it in by hand, breaking up any clumps that form. Be careful to not further break up the butter while doing this. It will look like a shaggy mess but will not be moist enough to form a dough.
- Add in two tablespoons of water and start to mix it in. Continue adding water until the dough just comes together.
- Fold the dough over itself twice and then divide into two equal parts.
- Shape into a disk and wrap with plastic wrap.
- Store in the fridge for a week. To freeze place the wrapped dough into a freezer bag before freezing. Store in the freezer for up to six months.
Notes
Baking the pie crust will depend on the recipe being used. Pot pies have to bake a lot longer than poptarts. A good rule of thumb is to bake at 400 or 450. Bake until golden brown. If the crust getting too dark and the filling isn't done yet, cover the crust with foil to prevent it from burning.
This recipe makes enough for two single pie crusts, or a double pie crust, like those used for a pot pie.
Allowing it to sit in the fridge for a few days will cause it to ferment slightly so this may affect the flavor a little bit. If that is not the desired effect, then store it in the freezer until the day before it is to be used.
To thaw frozen pie dough simply pace it in the fridge overnight.
If you tried and liked this recipe please share with friends and family and don’t forget to leave me a comment so I can make more recipes like this! Thank you so much.
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