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Sweet and Buttery Sourdough Pie Crust – Traditionally Fermented for a Nourished Diet

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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.

An unbaked pie in a pie dish with text overlay.

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.

A baked pie in a pie dish.

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!

An unbaked pie in a pie dish.

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.

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!

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 – Traditionally Fermented for a Nourished Diet

Yield: 2 Pie Crusts
Prep Time: 1 hour
Cook Time: 1 hour
Fermenting: 1 day
Total Time: 1 day 2 hours

Ingredients

Instructions

The Day Before

The Pastry

  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 to 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 1 hour.
  2. Preheat your oven to 375°F.
  3. Dust your surface with flour and roll each disk out into a 12 by 14-inch 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°F for 15 minutes. Turn the oven down to 350°F and continue baking for 45 to 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 on a wire rack before serving.

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 collage of pies with text overlay.

Blaine

Sunday 21st of November 2021

Hello :) do you think this would work with goose fat or something similar?

Butter For All

Monday 22nd of November 2021

Hi Blaine!

That sounds incredible! I think duck or goose would be killer. But I like fats and don't mind a little flavor! The fat is added melted as a liquid so really any traditional fat could be used from a technique perspective.

Please let me know how it turns out!

Courtney

Tari A

Saturday 6th of November 2021

I just made black raspberry/cream cheese pop tarts with this recipe. Yum! I did use a combo of whole wheat pastry and a little spelt flour for the dough. I made a little adjustment in the flour (less), but it was still a little dry. I’ll do some more adjustments next time. I bake enough with whole grains to expect this, so I’m good with it. I saw this idea on another site, but wanted to try it with your dough. These are so much better than store bought (which I hate) and healthier too. The pastry was delicious, so I’m going to try it for my next pie.

Butter For All

Monday 22nd of November 2021

Hi Tari!

Your pop tarts sound incredible! I'd love to see a picture!

Thanks so much for the nice feedback, I really appreciate the support!

Courtney

TKtheExplorer

Monday 18th of October 2021

Hi :)

Is it ok to leave out sweetener?

Butter For All

Friday 22nd of October 2021

Hi TK!

Absolutely. It is not essential to the dough, but you might double the salt for a savory crust. Enjoy!

Courtney

Katie Perryman

Thursday 13th of August 2020

Hi! I was wondering if this crust is too sweet to make a savory quiche? Can the coconut sugar be omitted? Thank you!

Butter For All

Thursday 13th of August 2020

Hi Katie,

You can omit the coconut sugar or just half it. I like to leave a little in there when doing savory pies, to give the crust a rounder flavor. But it's all personal preference!

Hope you love it!

Courtney

James Kohler

Thursday 16th of July 2020

Thank you for the pie crust recipe. I'm hoping to try it. I'm wondering if I can blind bake it for a lemon custard pie?

Butter For All

Friday 17th of July 2020

Hi James,

You should be able to with proper support so it doesn't slump during baking. Just make sure it's completely filled with baking beads or beans! That sounds delicious BTW, I hope you will share some photos on Facebook or Instagram the it's done!

Happy Baking!

Courtney

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