Sourdough Pie Crust
A soft, chewy, buttery pie crust made with sourdough starter. It is an all-purpose crust used for fruit pies, meat pies, and even thin crust pizza.
Ingredients
- 1/2 cup starter
- 1/2 cup water
- 1/4 cup honey
- 1 tsp salt
- 2 cups all-purpose flour
- 1 stick butter grated
Instructions
- Dissolve starter in warm water for about 5 minutes then stir.
- Add honey, salt, and flour. The dough should be nice and thick- just a little bit sticky but not overly much.
- Shape dough into a ball. Chill in the freezer about 30-45 minutes. The dough should be very cold but not frozen.
- Grate a stick of cold butter.
- After chilling, half the ball of dough into two equal portions. This will give you a top and bottom crust.
- Laminate the dough. (See the section of this post on laminating for more detailed instructions.) Roll out on a floured surface to about 1/8-1/4 thickness. Add butter to the surface of the dough then fold in half. Add more butter then fold in fourths. Now roll dough back out to 1/8-1/4 thickness. This will created layers in your crust.
- Use the dough immediately or chill in the refrigerator in a sealed container to use when needed (or up to three days).
Notes
*Be sure to poke a few holes in your pie crust to make sure the air does not cause it to bubble up in odd places.
*You can also egg wash the top using an egg yolk and a bit of water. This will give it more of a clean, professional look.