Home»Food & Ferment»Sourdough

Last update on August 18 , 2023

get along and learn how to make a flaky , pantry , absolutely delicious homemade sourdough Proto-Indo European gall . Once you acknowledge a few tips , it ’s really quite easy to make , and requires just a smattering of ingredients ! If you ’re new to make pie impertinence from scratch , our vindicated step - by - step photos and tips should be a big help .

A pie with a latticed sourdough pie crust is cooling on a wire rack.

This sourdough Proto-Indo European crust creates the sodding “ house ” to hold any of your favorite sweet or savory pie fillings – from apple or pumpkin pie to quiche or pot pies . Our formula wee-wee asingle Proto-Indo European crust(to fit about a 9 to 10 ” pie pan ) . So , if your Proto-Indo European needs both a top and bottom crust , be sure todouble the recipeand then split it into two at step 2 in the instruction below .

Should I use active starter or discard to make sourdough pie crust?

Since a grandiloquent salary increase is n’t the goal , sourdough Proto-Indo European gall can be made witheither active sourdough starter or discarded ( passive ) dispatcher . Either way , I recommend using appetiser that has been fertilise within the last couple of weeks – notthe throwing away from a severely overlook and hoochie starter . Using discard will ensue in a slenderly more sour - flavour Proto-Indo European impertinence .

We utilise a100 % hydrationstarter for this formula , intend it ’s been fed equal parts of water and flour by weight .   If you keep abreast ourstarter eating and maintenance template , this is the usual way we fertilize starter ! And if you materialize to necessitate one , you may snag anorganic sourdough crank from our shop here .

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A fully active sourdough starter sits in a flip top liter glass jar. Bubbles are littered throughout the starter as it reaches the top of the jar.

The secret to getting a flaky sourdough pie crust

The key to achieving a stellar flaky sourdough Proto-Indo European impertinence is tokeep the dough and butter as cold as possible before broil . The destination is to prevent the butter bits within the dough from melting until the pie hits the oven , where the butter clumps then set off with steam to create flaky air pockets as the Proto-Indo European bakes . So , simply keep that in nous as you ’re making your pie ! Have your ingredient ready and work quickly to avoid leaving the gelt out any longer than necessary . Also do n’t handle the dough any more than necessitate .

Some pie aficionados even refrigerate their flour before mixing it with butter ! While I do n’t think that is necessary , I do recommendrefrigerating your sourdough crank for about an hour(or longer ) before mix the dough – especially if your home is warm . I also put my butter in the freezer for 10 to 15 minute before starting .

When using active starter for this recipe , we feed it at elbow room temp like common , let it spring up , and then pop it in the fridge once it reaches peak activeness . If you ’re using discard , it ’s probably already in the electric refrigerator – so no motivation to allow it warm up first !

The top of a latticed sourdough pie crust after it has been removed from the over for baking. Crispy golden brown crust with apples visible through the cracks inside.

Ingredients

Supplies Needed

Step-by-Step Instructions

Step 1: Mix the Dough

set off by combining the call - for flour , scratch , and salt in a mixing bowl . Next , grate the cold butterinto the same bowl using a box cheese grater . I find this is the easiest style to equally cut cold butter into the dough without call for to over - mix it ! If you do n’t have a grater , simply trend the butter into flimsy slices . I cut up the very remainder of the butter stick ( that are too difficult to contain to grating ) into slightly bombastic glob to add at the end .

Mix and edit out in the juiceless ingredients with the butter until it resemble coarse crumbly sand with somebean - sized butter bits .   Do not over - mix or separate up all the butter chunks . I usually begin by tossing everything with a fork and then switch to apastry blenderto finish cutting the butter in . Abench scrapercan also be used to cut butter into flour . Keep in mind it will be quite wry at this tip still .

Now add the coldsourdough starterto the smorgasbord . Start mixing with a ramification , then use your hands to end up mix until combined . forge the dough into a shaggy ball . There should n’t be any crumbles or wry bits leave in the bowl . Add 1 teaspoonful of cold water supply if the dough seems too dry .

A six part image collage, the first image shows a metal bowl with flour in the bottom. The second image shows a box grater positioned over the bowl, grating a stick of butter. The third image shows the grated butter on top of the flour inside the bowl. The fourth image shows a fork being used to combine the ingredients. The fifth image shows a pastry cutter held above the mixed ingredients. The sixth image shows the flour and butter after mixing which has turned into sandy and clumpy pea sized bits.

Step 2: Form and Chill Dough

Using your hands , quickly form the sourdough Proto-Indo European crust dough into around mat puck(about 1 to 2 column inch chummy and 4 inches around ) with smooth edges . To preclude it from drying out , wrap the clams Robin Goodfellow in plastic wrap , or like we did , in parchment paper and then inside a ziplock base . Split the dough in half and form 2 adequate singly - wrapped pucks if you duplicate this formula .

Chill the wrapped sourdough pie crust lucre for a lower limit of two hour prior to baking , or for up to three days .   The longer it sits , the more the dough can jumble with the fledgeling to ferment . One of the main perks of sourdough ( IMHO ) is the very fact that it ’s ferment , which fix it more nutritious and easier to stand ! So , I do n’t wish to rush along this step . We usually refrigerate our Proto-Indo European dough for at least 12 hours ( overnight ) .

you may also make sourdough pie crust loot beforehand of time andfreezeit for up to several calendar month .   Be sure it ’s tightly wrapped to preclude deep freezer burn , and then de-ice it in the refrigerator for a daytime or two prior to use .

A four way image collage, the first image shows two hands holding the dough puck after it has been shaped, a sheet of parchment sheet is in the background. The second image shows two hands holding the dough puck at an angle to show the thickness of the puck while a sheet of parchment paper sits in the background. The third image shows the dough puck after it has been wrapped in parchment paper like a sandwich. The fourth image shows two dough pucks wrapped in parchment paper, sitting inside a larger ziplock bag.

Step 3: Roll, Fill and Bake

When you ’re ready to broil your pie ( and have your filling all quick to go ) , take the dough out of the icebox and let itrest on the buffet for 10 moment . This make it easy to roll out without cracking .

Place the dough puck on a generously flour work aerofoil and sprinkle a light dusting of flour on top . Then proceed to roll it out with a flouredrolling pin .

start up in the midsection of the boodle Robin Goodfellow and shape your means outwards , rotating the charge you ’re rollingeach fourth dimension to maintain an evenly orotund shape . If the dough is resisting or cracking a heap at first , let it sit for another couple of minutes to warm more . Continue to roll out the dough until it ’s about⅛–inch thickand large enough to hatch the bottom and sides of your pie pan .

A four way image collage, the first image shows a small sifter being used to sprinkle flour over a wooden surface, the dough puck, and wood rolling pin. The second image shows two hands using the rolling pin to roll out the dough puck. The third image shows the dough being un-rolled from the rolling pin to cover the pie pan. The fourth image shows two hands touching the outer edges of the pie pan which is hidden by the overlapping edges of the dough.

Now , gentlyease the flattened lucre into your Proto-Indo European pan . Either gently fold it in half double ( into quarters ) or loosely drift part of it up around the rolling pin to help lift and transfer it without tearing . Press the crust into the sides and edge of the pan , and take form the outer border as you see fit . cutting or tear off any surplus kale if necessary .

Immediately proceed to take andbake following the pie recipe you ’re using(including anypar - bakingrequirements ) .

How to make sourdough pie crust shiny

It ’s easy to make a sourdough pie crust fall by lightlybrushing the Earth’s crust with milk or eggbefore baking . I do n’t always devil with a single crust Proto-Indo European , but do wish to sweep the top of our double - crust pies .

grant toTaste of home plate , produce a radiancy with light brown by brush the crust with an egg white flummox with 1 tsp of water supply . Or , use an nut yolk beaten with 1 tsp of water for a glossy halcyon visual aspect . Using whole milk , half - and - half , or heavy flogging emollient will provide a flimsy shine . On the other hired man , brushing the impudence with water alone will lead to a brown nipping crust . in conclusion , add a sprinkling of clams on top to give it a pretty twinkle .

And that’s how to make homemade sourdough pie crust!

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Homemade Sourdough Pie Crust (Easy Step-by-Step Directions)

Ingredients1x2x3x

Instructions

Slices of apple that are coated in cinnamon and sugar are neatly stacked inside the unbaked pie dough with about an inch or two of dough overlapping the edges of the pie pan. Strips of pie dough sit on a cutting board just below to use as a lattice crust of the top.

An unbaked pie with a latticed sourdough pie crust on top, the crust edges have been tamped down with a fork to produce many small ridge indentations along the crust.

An apple pie with a latticed crust has just finished baking. The crust is golden brown and the space between the lattice pieces reveal apples below.

A close up of the top of a butternut squash pie that has a few leaves made from the crust positioned in the middle of the pie. The surrounding crust is lightly brown and crusty.

An unbaked pie with a latticed dough top that has been brushed with heavy whipping cream and sprinkled with sugar. Slices of apples coated in sugar and cinnamon are visible between the cracks of the lattice top.

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