This easy pie crust recipe uses discard sourdough starter, flour and butter to create a tender and flavorful sourdough pastry recipe. You can use the sourdough pie crust recipe to make any pie you want, or use this spiced sweet cherry pie filling!
It is so amazing what all your sourdough starter can do! Discovering new sourdough recipes that use discard is seriously so fun! Have you ever thought about making sourdough pie crust with your sourdough starter?
Well, not only can you, but its pretty good as well.
Sourdough pie crust is both hearty and and flavorful (especially with the sourdough starter, the wheat germ and the whole wheat flour), but it also yields a flaky and tender crust. Yes, I said the pie crust is both hearty and tender.
Sourdough Pie Crust (pate brisee)
The crust was awesome and so super beautiful, too. It is easy and fun to put together (its actually called a pate brisee, which is french for pie crust with lots of butter, haha).
When making a Pate Brisee, you use the heal of your hand to literally smear the butter through the flour.
I loved adding whole wheat flour, ground flax seed and wheat germ the sourdough pie crust.
The pie crust was hearty but still delicate and flaky. And it rolled and cut like a dream.
Seriously, I might never ever ever stray from this recipe.
How to make the best sourdough pie crust:
- Start with a hot, to temperature oven. Allow it to be at temperature for at least a full 10 minutes (and check with a thermometer) before placing your sourdough pie crust inside. Then reduce your temperature to finish baking. This helps to achieve a crispy crust that is cooked through all the way.
- Use a rack on the lower 1/3 of the oven to help the crust cook all the way without browning too much.
- Keep on baking until the juices are bubbling! Underbaking a pie is not good.
- Allow the pie to cool completely before cutting into it. You need at least 2 hours.
Spiced Sweet Cherry Pie Filling
I decided to go into some uncharted territory for the filling here. I knew I wanted to do a lattice topped cherry pie (Joel’s favorite!) but I wanted to do something different. Sweet Bing cherries happened to be on sale, but to sweeten them up a bit I added some orange zest and juice.
I also went wild and added some almond extract instead of vanilla and some fresh thyme in there. Crazy, I know, and a ton of flavor going on, but I went with my gut instincts and just did it.
This pie turned out AMAZING!! Oh my god, I am soo excited about this pie, I LOVE how it turned out! It was definitely so unique and so delicious! My mom doesn’t like cherry pie at all, because she says it is too tart and sickly sweet for her, but she actually licked the plate clean! No, really, my mother. Licked the plate. I am as shocked as you are.
Obsessed with Sourdough? Fuel your obsession with these:
1 cup all purpose flour
1 cup whole wheat flour
1 tsp salt
1 TBSP sugar
1 TBSP toasted wheat germ
8 ounces (2 sticks) butter, cut into 1/2″ chunks and frozen for a few minutes
1 cup 100% hydration sourdough starter
In a bowl whisk together the four, salt and sugar.
Dump in all the butter and using your fingers rub and smash the butter into the flour, as fast as you can, so that it resembles sand with some clumps of butter still left.
Add in the sourdough starter and fold in until it just starts to gather together in large clumps.
Divide the dough into 8 pieces.
Using the heel of your hand rub the dough along the counter, to smear the butter through the dough.
Gather the dough into two pieces, flatten into discs, cover with saran wrap and place in the fridge for 45 minutes.
Lightly dust the counter top with flour and take ONE of the crusts out of the fridge.
Place it on the counter and roll it out until it will fit in the pie dish (you will want a bit of an overhang.
Place the crust in the pie pan and place it in the fridge while you roll out the other crust.
Roll the other crust out as large as you did the first one, but this time use a pizza cutter to cut out 8 nice sized strips.
Pull the pie out of the fridge and dump the filling in (recipe is below).
Place four of the strips on the top of the pie, evenly spaced.
Working from one side at a time, overlay the four remaining strips, weaving them over and under.
Rip off the excess of the strips, smash the ends into the bottom crust, and fold them over and under each other.
Crimp the edges.
Bake at 425 for 20 minutes.
Tent with foil, lower the oven to 350 and bake for an additional 35-45 minutes.
Twisted Sweet Cherry Filling (Gingered Whisk)
4 cups bing cherries, pitted
2 TBSP orange juice
2 TBSP cornstarch
1 cup sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
pinch of salt
Mix and allow to sit for 15 minutes.
Then add in:
1/4 tsp almond extract
1 TBSP orange zest