I just baked strawberry rhubarb pie as my husband’s Father’s Day dessert. I’ve been wanting a healthier alternative to a pie crust for awhile now and I believe I’ve found a great alternative!
We all know what pies are usually full of refined sugars, so why not make the crust as healthy as possible?
This sourdough pie crust is both delicious and a healthy alternative to regular crusts! Use in baking sweet treats or savory pot pies. You’ll want to save this one for later, I promise!
My, how many food items there are to make with a sourdough starter! The list is so much longer than just bread. Some of my favorites include, Naturally Sweetened Sourdough Waffles, Sourdough Red Lobster Biscuits, Sourdough Peanut Butter Swirl Brownies, Sourdough Cinnamon Rolls | Naturally Sweetened, and much more!
Continue reading to learn how to make a delicious and healthy pie crust for sweet treats or savory dishes. This recipe makes 1 pie crust for a 9″ pan. Be sure to double the recipe if your pie needs a top and bottom layer. I’ve listed even more sourdough recipes and info about starting your own starter at the bottom of this post. Now, let’s bake!
How to Make Sourdough Pie Crust
What You’ll Need:
- Electric stand mixer
- Spatula
- Measuring cups and spoons
- Pie dish
Ingredients:
- 227 grams of sourdough starter (fed or discard)
- 1 TBS of honey
- 187 grams of all purpose flour
- 1 tsp of salt
- 1 cup of cold butter (cubbed)
Instructions:
The Night Before:
1. Combine the fed sourdough starter, water, butter, salt, honey, and half the amount of flour in an electric stand mixer.
2. Continue adding the remaining flour in small amounts at a time until the dough is smooth and begins to pull away from the sides of the mixing bowl. This will help you avoid adding too much flour!
3. Divide the dough into two equal pieces. Shape the pieces into flattened discs and wrap them in plastic wrap (separate from one another).
4. Allow to dough to chill for at least one hour before baking. Keep in the fridge fro 12-24 hours if you want all the health benefits of long fermentation.
The Day of Baking:
1. Remove the dough from the fridge and roll out onto a well-floured surface.
2. Roll until it is about 1/4 inch thick and large enough to cover the pie dish. We want a little extra hanging off the sides to trim later.
3. Carefully lay the crust over a well-oiled pie dish, press into place, trim the excess, and pinch the edges into a lovely design.
4. Chill for an hour before filling and baking
5. Bake as your specific pie recipe calls for.
Notes:
- Work with very cold butter.
- Measure your rolled out dough to make sure it will fit.
- Don’t stretch the dough to fit the pie dish, place it gently or it will shrink.
- Use a pie shield when baking to avoid burnt edges. Optional.
If you make this recipe and love how it turned out, feel free to come back and comment about your experience. I’d love to see your creation and how you served it!
How to Store It
- Cover and refrigerate for up to 1 week.
Do I Have To Mix It Up The Day Before?
Nope! You can mix the dough up the same day you plan to bake the pie. It won’t hurt anything. The only downside will be that the health benefits of long fermentation will not be as prevalent.
Can I Freeze It?
Yes! You can either freeze the dough before rolling it out or freeze it after fitting it into the pie pan. Bring it out on the day of baking, fill it, and bake as instructed for your specific pie recipe.
How Can I Make My Own Sourdough Starter?
Interested in implementing sourdough into your kitchen? Here’s everything you need to know to get your sourdough starter going.
All it takes is flour, water, and about 7 days time.
I also answer a few of the most frequently asked questions about sourdough over here.
How is Sourdough Healthier than Regular Bread?
Read more in depth about the health benefits of sourdough here. I explain four reasons that sourdough is one of the healthiest breads you can consume, as well as describe how the fermentation process of sourdough works.
More Sourdough Recipes
- Sourdough Hamburger Buns
- Sourdough Banana Bread
- Maintaining and Feeding a Sourdough Starter
- Fluffy Sourdough Breadsticks
- 5 Favorite Ways to Use Sourdough Discard