The Cleanest Sourdough Pie Crust
Dare I say…this might be the cleanest pie crust recipe ever? I developed this recipe last year and it’s been a favorite ever since. Nothing beats a buttery, flaky pie crust for holiday baking. This one is, of course, made with sourdough, lots of grass fed butter, and no refined sugar (we use maple syrup, or raw honey can also be used)! Even better, it can be long fermented or thrown together quickly with discard. Save for later and try it for allll the cozy holiday baking this year.
Why You’ll Love This Recipe
Most pie crust recipes are loaded with sugar, low quality fats, and virtually no nutritional benefits. That won’t cut it around here! We use quality grass fed butter, natural sweeteners (I love maple syrup, but raw honey also works perfectly), and good grains paired with sourdough to make it even more gut friendly. Holiday desserts can still be made clean and make you feel good!
Ingredients
Here’s all you’ll need to make our sourdough pie crust:
(Makes 1 large pie crust)
85g starter (active for a long ferment, or discard can be used for a quick version)
150g organic flour (I use Sunrise Flour Mill organic heritage flour - any type works, but I especially like mixing AP and whole wheat for a little deeper flavor)
3g sea salt/Himalayan salt
35g organic maple syrup (or raw honey)
1 stick of butter (113g, cold)
Instructions
Long Ferment Option:
In a large mixing bowl, add flour and salt. Grate cold butter into dry ingredients and cut together with a fork or pastry cutter.
Add in wet ingredients and mix until just incorporated. (Don’t overmix - this is the secret to a flaky crust!)
Shape into a round, cover and chill for a few hours, or even up to a day or two for a longer ferment. After that, roll out and shape as desired.
Make Right Away Option:
Follow instructions above - once the dough is mixed, cover and chill for at least an hour. Even though we’re not going to be long-fermenting this time, chilling the dough keeps the butter cold and lets the gluten relax before rolling - essentials for a flaky crust!
When Ready to Make:
Preheat the oven to 425F. Remove the dough from the fridge and roll out to your desired thickness. Shape into your pie dish (or whatever shape you want for your dish - we love using this recipe to make galettes like below too!).
Bake as desired for your recipe. (Depending on your dish, you may need to blind bake the crust for a few minutes first.)
Once done, let cool and enjoy!
What to Make With This Recipe
I love that there are so many things you can do with this recipe! It’s perfect for classic pies, but also works amazing for galettes, mini hand pies, savory pot pies, and even homemade Pop Tarts and more.
If you give these a try, tag me on Instagram @sourdoughmamatn — I love seeing what you make!
Want to learn more about sourdough baking?
Check out my full Sourdough Basics guide, or sign up for updates on upcoming sourdough workshops right here.