This buttery, flaky, and delicious einkorn sourdough pie crust is our favorite and it's simple to make! It's the perfect way to start that pie! You can also use this recipe with any wheat flour and sourdough starter.
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I know you have heard me say it at least 100 times on this blog, but there is something special about sourdough! It's so versatile and it makes some of the best baked goods that I have ever tasted. Add the power of einkron, which is the only grain that has not been hybridized, processed, or tampered with in the many ways that other whole wheat grains have been. Read more about the power of einkorn here.
Now that the cooler weather is approaching, it's the season of comfort food! This sourdough pie crust is not just for sweet pies though, you can also use it as a base for savory dishes like a chicken pot pie. Farmhouse on Boone has an excellent recipe for a Pot Pie, and if you would rather use einkorn sourdough biscuits, here is my tried and true recipe.
Let's get going on making this flaky and delicious einkorn sourdough pie crust!
All my recipes on this blog are Trim Healthy friendly, which means with sourdough we ferment for at least 7 hours at room temperature or double that in the refrigerator. This allows the sourdough to properly ferment to a point that it's most beneficial for our body and the most gentle on our blood sugar.
You will also notice that my recipes also use sugar-free sweeteners. You do not need to use sugar-free sweeteners to enjoy these recipes. Use whatever works for your family. However, if you do want to learn more about the benefits and ease of a sugar-free life, read more here.
- Einkorn All-Purpose flour (yes, it needs to be all-purpose in this case)
- Gentle Sweet or sugar-free alternative (you can also use whatever sweetener you prefer)
- Salt - Redmond Real Salt is the BEST ➡️ Buy here
- Cold butter
- Sourdough Starter
See the recipe card for quantities.
In a large bowl whisk flour, salt, and sugar.
Add cold chopped butter. Be careful not to overmix.
Add sourdough starter and mix.
Roll dough into plastic wrap and let ferment in the fridge for at least 14 hours.
Roll out half of the dough between two sheets of parchment paper. Roughly roll to 12 inches in diameter.
Drape crust over a 9" pie pan and trim any excess.
Roll out additional dough and either drape over the top after the pie filling is added or create cut-outs.
Bake at 425 degrees for 20-25 minutes. Baking times may vary depending on the pie filling.
Hint: Be very careful not to overmix. The dough will be much more pliable and workable when you go to roll it out if minimally mixed.
Optional: Crimp edges or create designs in the middle for steam release.
- Mixer (optional, but helpful)
- Mixing bowl
- Rolling pin
- Plastic wrap
- Parchment paper (no bleached option here)
Pie crust can be stored in the refrigerator for up to 5 days. I recommend no more than three because it tends to start drying out. If you would like to freeze this recipe tightly wrap the dough in plastic wrap and then place it in an airtight container. The dough can be stored in the freezer for up to three months.
Why is my sourdough bottom crust so hard?
This typically has to do with the gluten structure. Make sure you are rolling out your sourdough adequately.
How long can I keep the uncooked pie crust in the fridge?
It is best to bake your sourdough pie crust within three days. If you need longer, I suggest freezing the dough as described in the storage section of this post.
Do I use a discard or active sourdough starter?
In the case of this recipe, you can use either. I always find that an active sourdough starter gets the best results, but there is no reason why you cannot use discard. In either case, just make sure that the sourdough is at 100% hydration.
Looking for other recipes like this? Try these:
- 1 cup einkorn all-purpose flour
- 1 tbsp Gentle Sweet
- ½ tsp Salt
- ½ cup cold butter
- ½ cup sourdough starter
- In a large bowl whisk flour, salt, and sugar.
- Add cold chopped butter. Be careful not to overmix.
- Add sourdough starter and mix.
- Roll dough into plastic wrap and let ferment in the fridge for at least 14 hours.
- Roll out half of the dough between two sheets of parchment paper. Roughly roll to 12 inches in diameter.
- Drape crust over a 9" pie pan and trim any excess.
- Roll out additional dough and either drape over the top after the pie filling is added or create cut-outs.
- Bake at 425 degrees for 20-25 minutes. Baking times may vary depending on the pie filling.
Be very careful not to overmix. The dough will be much more pliable and workable when you go to roll it out if minimally mixed.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 186Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 237mgCarbohydrates: 18gFiber: 1gSugar: 0gProtein: 3g
Online nutritional calculators are estimates only. Use your best judgement when consuming.