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Sourdough PIe Crust on a enamel pie plate with a grey tea towel next to it.

Extra Flaky Sourdough Pie Crust (Sweet or Savoury)

Whether we make sweet or savory pies, one thing is for sure! We always, and I mean, always, make our pie recipes with sourdough pie crust! The reason is simple – our sourdough pie crust recipe makes the flakiest, most delicious and tender pie crust that is sturdy enough to hold pie filling, but is equally melt-in-the-mouth irresistible! Plus, what better way to use up your sourdough discard and add that sourdough flavor to your bakes?
5 from 6 votes
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Prep Time 30 minutes
Chilling 4 hours
Total Time 4 hours 30 minutes
Course Baking
Cuisine American, British, Sourdough
Servings 2 single crust pies (23cm)
Calories 1097 kcal

Equipment

Ingredients
 
 

  • 160 unsalted butter frozen
  • 250 g plain flour
  • 1 tablespoon caster sugar optional
  • ½ teaspoon salt
  • 100 g sourdough discard 100% hydration
  • 3-5 tablespoon cold water

Instructions
 

  • Weigh out and place the butter in the freezer 1 hour before you start making the pastry. When the butter is frozen, start mixing your dry ingredients.
  • In a large mixing bowl, place the flour, salt and sugar, if using, and mix to combine. Coarsely grate your frozen butter into the flour mixture and toss together to coat the butter pieces.
  • Alternatively: you may use a food processor. Simply place your dry ingredients and cubes of frozen butter into the food processor and pulse. Another way to cut the butter in the flour is by using a pastry blender (pastry cutter).
  • In a separate bowl, whisk together the sourdough discard with three tablespoons of ice water (reserve the rest of the water for later, should your dough be a bit too try).
  • Add the sourdough mixture to the flour and, using a blunt knife or a fork work it in to form a dough. If your pastry is too dry, add a little water (1 teaspoon at a time) and knead just enough to bring the pastry dough together.
  • If you are looking for an easy pie crust, you can stop here. Simply flatten the pastry, wrap it tightly in cling wrap and chill for 4 hours before using, but we highly recommend that you laminate your pastry, if you want a flaky pie crust.
  • Place the pastry on a lightly floured work surface. Using a floured rolling pin, roll the dough out into a rough square (about 25x25cm). Gently lift the lower ⅓ of the dough and fold it towards the centre, then take the upper ⅓ of the dough and fold it over the top, forming a pamphlet-like shape. Rotate the dough 90 degrees. Roll it out into a square again, and fold it like a pamphlet once more.
  • Cut your pastry in half down the middle. Flatten it slightly and wrap each piece tightly in a piece of plastic wrap. Place the pastry in the fridge for 4 hours (or overnight) before using in recipes.

Video

Notes

Calories noted are for pastry only for 1 single crusted-in pie (or half of the pastry made using quantities in this recipe). 

Nutrition

Calories: 1097kcalCarbohydrates: 111gProtein: 15gFat: 66gSaturated Fat: 41gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 3gCholesterol: 172mgSodium: 593mgPotassium: 153mgFiber: 4gSugar: 6gVitamin A: 1999IUCalcium: 38mgIron: 6mg
Keyword All-Butter Crust, Mince Pies With Sourdough Pastry, Sourdough Discard Pie Crust, Sourdough Pie Crust, Sourodugh Pie Crust, Sourodugh Pie Pastry
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