Easy Sourdough Pie Crust Recipe
Your sourdough starter is the secret ingredient to making the most delicious Sourdough Pie Crust for all your pies! This recipe makes two pie crusts, perfect for an apple pie or your favorite fruit pies!
Servings: 2 Crusts
Ingredients
- 2 ½ cups All Purpose Flour
- ⅓ cup Sourdough Starter Inactive
- ⅓ cup Ice Water
- 2 sticks Butter 16 ounces
Instructions
- Cut the butter into pieces, about an inch in thickness. After you cut the butter, place it back in the refrigerator to keep it cold.
- Add the flour and sourdough starter to the food processor. Pulse it 5 times.
- Add the butter to the food processor. Pulse it 10 times. Add the water to the food processor, 1 tablespoon at a time and pulse until the dough starts to come together. The dough should look like wet sand. Do not over pulse the dough. It should not be a smooth dough.
- After the pie dough looks like sand and comes together when you press it, pour the pie dough onto two pieces of plastic wrap. Form the dough into disks and refrigerate for at least 2 hours.
- When you are ready to use the dough, roll it out in between two pieces of parchment paper and bake this pie dough with your favorite pie filling.
Notes
- Make sure all the ingredients are cold before they are added to the food processor. The cold butter and water keeps the pie dough very flakey.
- Before you roll out the dough, let it sit on the counter at room temperature for a few minutes so it softens and does not tear when you roll it.
- Flour the counter before you add the dough to the counter. The flour will make sure the dough does not stick to the counter.