I don’t make dessert pies often, but savory pies? All the time. I love a good pot pie or a hand pie, so savory pie crusts are a must. And since I’m obsessed with milling my own flour and all things sourdough, I just had to make a long-fermented savory sourdough pie crust with fresh-milled flour!
Why You Should Make Your Own Pie Crusts
Making your own pie crust can be a bit fussy compared to pulling it out of a box or buying it already in the pie pan, but it’s so worth it.
First, savory pie crusts should be very simple: just butter (or tallow or lard), flour, salt, and water. The ingredients lists on pre-made pie crusts are usually substantially longer than that! Those additives are truly not necessary (and do not benefit your health) – for the most part, they’re preservatives for ensuring the crust can sit on the shelf almost indefinitely.
Furthermore, you can shape the pie crust into any shape you want. Sometimes I’m making a pie in a 9″ pan, but if I’m making hand pies or a pot pie casserole, pre-made 9″ pie crusts don’t do me any good! It’s really nice to be able to shape them however I want, right from the start. If you have to re-roll the pie crust anyway, the pre-made pie crust really doesn’t save you much time or effort anyway!
Finally, by making your own long-fermented sourdough pie crust with fresh-milled flour, it’s healthy and tastes so much better! It’s really amazing what a difference in flavor real ingredients and sourdough fermentation makes, plus you actually feel good after eating it. You’ll just have to trust me and try it!
Is this savory sourdough pie crust healthy?
Yes, especially when made with freshly-milled flour! With only real, whole food ingredients, this is a pie crust you can feel good about enjoying. Plus, if you do it, sourdough long fermentation makes the pie crust more digestible, lower glycemic, and more nutrient-dense.
How long does this savory sourdough pie crust last?
If you’re storing it in the fridge, I would use this pie crust within 3 days. For longer-term storage, put it in the freezer and use within about 6 months. When you’re ready to use it, just thaw it in the fridge and use as normal.
How do I bake this savory sourdough pie crust?
I use this pie crust like any other pie crust I’ve bought from the store and just follow the recipe for whatever (hand) pie I’m making. It really depends on the thickness of the crust and the shape/size of whatever you’re making. That being said, if you’re unsure, I’ve found that baking at 350°F for 45-50 minutes is a good starting point for a 9″ pie or pot pie casserole.
Ingredients
- 280g flour – I use freshly-milled soft white wheat berries, but all-purpose and whole wheat work too.
- 5g fine sea salt
- 1 cup (2 sticks) butter – cold and cubed. You can substitute tallow or lard for half or all of the butter. I prefer to do half butter, half tallow for butter’s flavor and tallow’s texture. It’s the best of both worlds!
- 250g sourdough starter – either active or discard is fine. If you plan to long-ferment it for the health benefits. use active starter or fresh discard (not old discard from the back of the fridge).
Directions
Step 1: Combine flour and salt in a large bowl.
Step 2: Cut the butter into the flour and salt. Work in the butter with your hands or a pastry cutter until butter is in pea-sized lumps. Do not overmix!
Step 3: Add the sourdough starter and bring together into a ball of dough.
Step 4: Cover and ferment the pie crust 8-12 hours at room temperature.
Step 5: Refrigerate the dough for at least 1 hour before you do anything else with it to prevent overmixing. We want plenty of butter pockets! After it has been refrigerated, you can divide it in half and shape into discs to use for a pot pie in a pie pan, or flatten all of the dough into a larger rectangle for use on a pot pie casserole.
Equipment
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Savory Sourdough Pie Crust with Fresh-Milled Flour
Make your best pot pie yet with this savory long-fermented sourdough pie crust, made with freshly-milled flour!
- Total Time: 9 hours 15 minutes
- Yield: 1 double pie crust
Ingredients
- 280g flour (soft white wheat berries)
- 5g fine sea salt
- 1 cup (2 sticks) butter, cold and cubed
- 250g sourdough starter (active or discard)
Instructions
- Combine flour and salt in a large bowl.
- Cut the butter into the flour and salt. Work in the butter with your hands or a pastry cutter until butter is in pea-sized lumps. Do not overmix!
- Add the sourdough starter and bring together into a ball of dough.
- Cover and ferment the pie crust 8-12 hours at room temperature.
- Refrigerate the dough for at least 1 hour before you do anything else with it to prevent overmixing. We want plenty of butter pockets! After it has been refrigerated, you can divide it in half to use for a pot pie in a pie pan, or flatten into a larger rectangle for use on a pot pie casserole.
Notes
If you plan to long-ferment your pie crust, use active starter or fresh discard (not old discard from the back of the fridge).
- Prep Time: 15 minutes
- Fermenting and Chilling Time: 9 hours
- Category: Dinner, Lunch
- Cuisine: American, European
- Diet: Vegetarian
Nutrition Facts
Amount Per Whole Recipe
Calories: 3308 kcal
Fat: 194g
Total Carbohydrates: 339g
Fiber: 72g
Protein: 59g
The nutrition data provided here is for informational only and is only an estimate based on an online nutrition calculator. It cannot be verified or guaranteed, and should not be used in the treatment of medical conditions. It should not be considered a substitute for a professional nutritionist’s advice This data should be interpreted and used at your own risk.
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