Sourdough Pie Crust

A flaky, buttery, melt-in-your-mouth sourdough pie crust. The tangy sourdough flavor compliments and adds old-world flare to any pie filling.

Prep Time 2 40

Cook Time 1

Additional Time 1

Total Time 4 40

Servings 8 servings

Calories 438

Grate 2 sticks of frozen butter into a large bowl. If using butter and lard, grate 1 ½ sticks of butter and cut 8 tablespoons of lard into chunks.
Add 2 ½ cups flour, 1 tsp. salt, and 2 tbsp. maple sugar to the bowl. Mix lightly with your hands to distribute the butter and lard.
Stir in 1 cup of sourdough starter. Gradually add 70g cold vodka or ice water, just enough until the dough comes together. Form into two balls without overworking the dough.
Place each ball in a Ziploc bag, press into disks, and refrigerate for at least 2 hours, up to 4 days. Freeze if not using soon.
Before baking, let the dough sit on the counter for 15-30 minutes until slightly pliable.
Roll out one disk on a floured surface to a 12-inch circle. Place in a 9-inch pie plate, trim excess dough to ½ inch overhang.
For a single crust, tuck the overhang under and form a fluted or ridged edge. For a double crust, add the top layer later.
Preheat oven to 425℉. Freeze the pie shell while the oven heats.
Fill the pie, place on a baking sheet, and reduce oven to 375℉. Bake for 30 minutes to 1 hour, watching for the crust to brown and the filling to set.
If using a top crust, add it, trim and pinch edges, and freeze for 20 minutes before baking. Cover edges with foil if they brown too quickly.
Cool on a rack after baking.

If you are in the middle of preparing this pie crust, and you need to step away, put the bowl and other ingredients in the fridge. Working with cold ingredients is an important factor in making a successful pie crust.

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