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This sourdough pie crust is another one of my easy sourdough discard recipes. This crust is similar to my sourdough cracker recipe and has a crispy crust.
If you don't know, I love sourdough discard recipes because you don't have to worry about getting your dough to rise. This makes it much easier for beginners and it takes out a step, so there is less waiting involved. Contrary to how it sounds, you don't actually discard the sourdough starter (except perhaps when you are first making your starter). Sourdough discard just basically means no rising or additional fermenting. You just take the starter and use it right away.
Sourdough Pie Crust
- Rolling Pin
- pie dish
- Put all of your ingredients into the food processor and blend until dough starts to form.
- Spread some flour onto a clean surface (see notes) and on the dough. Roll out the dough until it is fairly thin and will cover your pie dish.
- Transfer the dough to your pie dish (see notes) and gently press into the edges of the dish.
- This is optional, but I like to take a fork and press it into the edges of the crust for a more decorative look.
- If not using it right away, transfer it to the refrigerator overnight or freezer for 2-3 months.
- I roll out my dough on a cutting board and then flip it over onto my pie dish to make the transfer easier.
- If using einkorn (like I do), make sure to use plenty of additional flour to roll out your dough. Otherwise, it will stick to everything. (Trust me. Been there, done that).