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Sweet And Buttery Sourdough Pie Crust – Traditionally Fermented For A Nourished Diet

The most sweet and buttery pie crust with the added health benefits of fermented grains!

 

Sourdough Pie Crust has been on my back burner for some time now!

I finally had the time and opportunity to play around with my recipe and develop the perfect sweet and buttery sourdough pie crust. Even though I wish I’d done it long ago, now I can give you a real traditionally fermented pie crust for all your sweet or fruity pies.

 

A traditionally fermented pie crust with a very buttery flavor and short texture.

 

 

The dough is awesome to work with.

The way this pie dough is made is pretty unique. Melted butter is mixed with flour, sugar and sourdough starter. During mixing there is definitely a little bit of gluten development so the dough is extremely easy to roll out and shape. It is not as flaky as my Ultimate Lard Pie Crust but the flavor is all-butter with the added health benefit of traditionally fermenting the grains.

For tips on how to roll out a pie crust and make a perfect pie, please see How To Make The Perfect Covered Fruit Pie, Every Time!

 

 

Fermentation: The key to healthy grains!

You know by now that I ferment, soak or sprout all my grains. This is the way humans had been consuming grains for countless centuries before modern times. Come to find out, it’s the way we still should be preparing our grains. The soaking/souring/sprouting process reduces phytic acid and makes the nutrients in grains more bio-available. If you are going to eat wheat, make sure it is soaked, soured or sprouted!

 


 

Add these important books to your library to learn more about how traditional people ate and why it’s important to revive these ancient food-ways.

 

A traditionally fermented Sourdough Pie Crust with just the right amount of sweetness for all your holiday pies!

 

This recipe makes two pie crusts, or a top and bottom for a covered pie.

If you only need one crust consider making these tart and jammy Cranberry and Sourdough Pastry Pinwheels with the other half recipe. This has become our new holiday tradition!

 

These refined-sugar free, tart and buttery Cranberry And Sourdough Pastry Pinwheels are sure to become a holiday favorite!

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Once you try this easy sourdough pie crust you will never go back. Fermented grains and real butter make this recipe a nourishing tradition.
Sweet And Buttery Sourdough Pie Crust
Prep Time
10 mins
Cook Time
1 hr
Fermenting
1 d
Total Time
1 hr 10 mins
 

The perfect sweet and buttery crust for any pie with the added benefit of traditional fermentation.

Course: Baking, Dessert
Cuisine: American, Traditional
Keyword: Christmas, Crust, Fall, Holiday, Pie, Thanksgiving
Servings: 2 Crusts
Author: Butter For All
Ingredients
  • 3 Cups Organic All-Purpose Flour (375g)
  • 1 Cup Butter (227g Melted)
  • 2/3 Cup Active Sourdough Starter, Stirred Down (166g at 100% hydration)
  • 1/4 Cup Coconut Sugar (40g, or un-refined sweetener of choice)
  • 1 Teaspoon Salt (6g)
  • 1/2 Cup Organic All Purpose Flour For dusting
Instructions
The Day Before
  1. Mix the flour, sugar and salt together in a ceramic or glass bowl.

  2. Add the sourdough starter and melted butter. Mix everything until just combined.

  3. Cover the bowl and let the dough ferment at room temperature for 4-5 hours.

  4. Divide the dough in half and shape each half into a round disk. Wrap each disk and refrigerate for at least 12 or up to 48 hours. Note that the dough will get more sour the longer it ferments.

The Next Morning
  1. Remove the dough from the refrigerator and let it soften slightly at room temperature. About 30 minutes to an hour.

  2. Preheat your oven to 375°.

  3. Using sprouted wheat flour to dust your surface, roll each disk out into a 12"-14" diameter. Trim the edges and place the bottom crust in your pie pan.

  4. Fill the bottom pie shell with your filling of choice and either crimp the edges or add the top crust. See my post How To Make The Perfect Covered Fruit Pie, Every Time!

  5. Bake the pie at 375° for 15 minutes. Turn the oven down to 350° and continue baking for 45-60 more minutes.  Or follow the instructions based on your pie filling.

  6. Check on your pie after it's been in the oven for 45 minutes. If the crust is getting dark use narrow strips of foil and gently form them around the outer crust to prevent burning. 

  7. Remove the pie from the oven and let it cool before serving.

Recipe Notes

This recipe makes two crusts or a top and bottom crust. Once the dough has been fermented overnight in the refrigerator it can be frozen for future use.

 

A properly prepared, Sweet And Buttery Sourdough Pie Crust made by traditionally fermenting the raw wheat flour with sourdough starter.

 

 


 

The perfect clafoutis made with tummy friendly, naturally fermented and leavened sourdough starter.
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Sourdough Clafoutis - With Black Cherries And Maple Syrup
Sourdough starter that is active and fresh makes wonderful artisan bread!
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Demystifying Sourdough - Everything You've Ever Wanted To Know About Sourdough Starter - Why It's Better For You - And How To Start One

Lynn T

Wednesday 24th of June 2020

How many mini pies will this double crust recipe make?

Butter For All

Wednesday 24th of June 2020

Hi Lynn,

Hand Pies? I was able to make 18-20 as seen in this recipeMiniature Maple Apple Pies – In A Sweet And Buttery Sourdough Crust. Hope that helps!

Brenda

Friday 12th of June 2020

I just wanted to share how much I love the pie crust recipe! My mother was the pie maker in the family (my grandmother did cakes) and I am now the pie/baker in the family. I’ve used Mom’s recipe for years but wanted to try yours. My family LOVES this recipe!! It is my go-to pie crust recipe; I have also put some in the freezer for later. Thank-you so very much for sharing it!

Butter For All

Friday 12th of June 2020

Hi Brenda!

This is such a nice comment, thank you! I really makes my day to hear how happy you are with this recipe. Yay! It is truly my pleasure!

Courtney

Val

Monday 1st of June 2020

Yes I would love the free info on sour dough I just never know when it’s time to start baking ,,do I take my starter out of fridge in the morning ,then fed it then wait for it to double in size is that when it’s ready to bake or does it have to deflated and then rise again this is where I get confused

Butter For All

Tuesday 2nd of June 2020

Hi Val!

Have no fear! Start hereDemystifying Sourdough – Everything You’ve Ever Wanted To Know About Sourdough Starter – Why It’s Better For You – And How To Start One!

Sue Doyle

Saturday 30th of May 2020

I'm getting ready to make this crust but I noticed that the grams are the same for 2 crusts and 4... Should i use the grams for the two crust and double it for the four?

Butter For All

Saturday 30th of May 2020

Hi Sue,

I'm not sure I understand. The recipe makes two open crust pies or a top and bottom crust for one pie. For four open top crusts you would want to double the recipe. Hope that helps!

Courtney

Janine Hoffart

Tuesday 31st of March 2020

I am loving your recipes and have been looking for a pie crust made from sourdough so I am excited to try this one but I have a question I am hoping you may be able to answer; I am vegan so was wondering about using coconut oil or olive oil in place of butter?

Butter For All

Tuesday 31st of March 2020

Hi Janine!

Yes you can sub coconut oil! I would probably skip the olive oil unless you were making a savory pie like quiche. Thank you for the nice note!

Hope that helps,

Courtney

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