Best Sourdough Pie Crust Recipes

PEACH PIE WITH A SOURDOUGH CRUST

Steps:

• Pie Crust
• In a stand mixer with the paddle attachment (or a food processor or by hand with a pastry blender), mix together all of the ingredients but the ice water. Break the sourdough starter into pieces before beginning to mix, and stop mixing while the chunks of butter are still visible and about almond sized.
• Add the ice water slowly and only as much as needed to bring the dough together.
• Turn the dough out onto a floured countertop and roll it into a rectangle, ¼-1/2 inch thick. Flour the top surface, flip the sheet, and flour the second side. Fold the dough into quarters. Repeat the process a second time, then wrap your small square of dough in plastic and refrigerate for several hours and up to three days.
• Before rolling your pie crust, cut it in half, cover it again and let the dough warm up 20-30 minutes.
• Filling
• Mix the cut up peaches and sugars in a bowl, cover and set aside for about an hour.
• Strain the juice from the peaches into a medium sauce pan. Set aside the peaches.
• Add the corn starch, grated apple and spices. Whisk the contents of the sauce pan over low-med heat, bringing it to a simmer for a couple of minutes. You can add a little water if the mixture seems too dry. It shouldn't break into chunks when stirred, but it should be thick enough to cling to your spoon.
• Add the butter and lemon juice until incorporated and then turn off the heat. Add the strained fruit into the saucepan and mix gently.
• Pie Assembly
• Preheat your oven to 400F.
• Roll your bottom pie crust and lay it in a standard sized pie dish.
• Roll your top pie crust. (I do this before filling the bottom crust to reduce the time for the bottom crust to get soggy.)
• Pour the filling into the base of the pie.
• Top the pie with the second crust, and trim and crimp the edges.
• Cut slits in the top crust and brush with a lightly beaten egg. If you want, you can decorate the pie with crust scraps and brush those with egg as well.
• Sprinkle the top of the pie with sugar and wrap the edges in aluminum foil.
• Bake for 50-60 minutes on a lower-middle shelf. Slide a baking sheet under the pie and remove the foil around the edges for the last 10 -20 minutes of baking. Fruit juice bubbling through the crust and dripping down is my sign that the pie is ready.
• Let the pie cool on a rack at least an hour before serving.

FISH PIE WITH A SOURDOUGH CRUST

Steps:

• Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
• In a large sauté pan or skillet, heat 2 tablespoons butter over medium-high. Add the bacon and cook, stirring occasionally, until it starts to take on color, about 5 minutes. Add the leeks and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds. Stir in the flour and mustard powder, then add the milk, stock, 3/4 teaspoon salt and a good grind of pepper, stirring to get rid of any lumps. Bring to a simmer, then lower the heat to medium and cook until thickened, about 5 minutes. Remove from the heat, stir in the tarragon, parsley and dill, then set aside to cool slightly, about 15 minutes.
• Add the salmon, halibut and shrimp to a 9-by-13-inch/23-by-33-centimeter baking dish. Sprinkle all over with 1/2 teaspoon salt and plenty of pepper, then top with the lemon zest and juice. Pour the sauce on top, stirring gently to combine.
• In a large bowl, toss the bread with the remaining 3 tablespoons melted butter until well coated. Transfer to the baking dish, gently pressing to submerge the bread cubes halfway into the base. Bake until golden and bubbling, 25 to 28 minutes. Set aside to cool for about 15 minutes.
• While the pie is in the oven, combine the reserved chopped herbs and oil in a small bowl. Drizzle this all over the pie right before serving.

SOURDOUGH PIE CRUST

Steps:

• Sift together flour, salt, baking soda and sugar(optional).
• Cut in shortening until it resembles course crumbs.
• Stir in starter, just until all ingredients are moistened.
• Add a few drops of water if too dry, a spoonful more of flour if too moist.
• Cover or wrap in plastic wrap and let stand 30 minutes.
• Roll out, use and bake as for any pie crust.
• To PROOF Sourdough starter:.
• Remove 1 Cup of starter into a large glass or ceramic bowl.
• Add to it 1 heaping cup of flour, 1 cup of warm water and 1t sugar.
• Mix well with wood or plastic spoon and allow to stand 12-24 hours before use. DO NOT use metal of any kind!
• Replace 1 cup back to original starter and store in refridgerator until next use. Measure out 1 cup of PROOFED sourdough starter for recipe. Discard any remaining or mix in with mother starter in refridgerator.

PUMPKIN PIE WITH SOURDOUGH CRUST

Steps:

• Pie Crust
• In a bowl, whisk together the dry ingredients: flour, sugar, and salt.
• Add the chunks of butter and sourdough starter in pieces. Use your thumbs or a dough blending tool to smash the butter and starter into the dry ingredients. You should stop when the butter chunks are about the size of almonds. You can also mix everything in a stand mixer with the paddle attachment or a food processor with the metal blade.
• Add the ice water one tablespoon at a time only until you can bring the dough together.
• Wrap the dough in plastic and refrigerate for at least 30 minutes and up to three days.
• Crust Rolling and Parbaking
• Preheat your oven to 375F.
• Flour your countertop, roll the dough into a circle that's about 12" diameter. Using a bench knife, pry the dough off your counter, gently fold it in half, and place it on your pie dish.
• Crimp the edges of the crust, flouring your fingertips if needed.
• Gently cover the entire crust with aluminum foil or parchment paper, and fill with weights or beans.
• Bake for 10 minutes.
• Filling Prep
• Beat the eggs and egg yolk together with the sugars, salt, and spices; then add the pumpkin puree and milk.
• Pie Assembly & Baking
• When the pie crust is done parbaking, put it on a baking sheet so you can maneuver the pie into the oven easily.
• Pour in most of the pumpkin filling. (You will have leftover for a pudding/custard. Grease a small dish and bake it in a water bath until the internal temperature is about 175F. See photos below.)
• Place a baking shield or aluminum foil shield around the crust and bake the pie on the sheet for 50-55 minutes at 375F.
• To prevent cracking of the pie surface due to abrupt temperature change, turn off the oven and open the door. Leave the pie inside for about 15 minutes before removing it.
• Let the pie cool for another 4 hours before serving.