Sourdough Pie Crust

A buttery, flaky double-crust pie dough enriched with active sourdough starter for subtle tang and rich depth of flavor. Perfect for pies or savory pot pies.

Yields: 2 crusts
Prep Time: 15 minutes
Cook Time: Varies by recipe
Special Equipment: rolling pin

Ingredients

• 3 cups all-purpose flour

• 1 ⅛ cups active sourdough starter

• 1 tsp salt

• 1 cup (2 sticks) unsalted butter, cold and cubed

• 4–6 Tbsp ice water (as needed)

Directions

1. Mix Dry: Whisk together the flour and salt in a large bowl.

2. Add Starter: Work the sourdough starter into the flour mixture until the texture is crumbly.

3. Cut in Butter: Add cold cubed butter. Cut it into the dough with a pastry cutter or fork until pea-sized bits form.

4. Add Water: Sprinkle in ice water a little at a time, mixing gently until the dough just holds together.

5. Chill: Divide the dough into two discs, wrap each in plastic, and refrigerate for at least 1 hour.

6. Roll & Bake: Roll out on a lightly floured surface and use as directed for pies or savory pot pies.