Sourdough Pie Crust

Made with half butter, half lard, this flaky pie crust is layered with flavor. It can be used for both sweet and savory pies and if you don't have access to lard you can use all butter. This recipe uses a sourdough starter in place of water allowing the gluten to be broken down through fermentation. This crust is not gluten free, but the lengthy process degrades the gluten making it significantly easier to digest, and in certain cases can be tolerated by those with sensitivities.

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sourdough pie crust

total time: 30 minutes

ingredients

• 2 cups sprouted spelt flour, or flour of choice
• 6 Tablespoons grass fed unsalted butter, chilled, cut into small cubes
• 6 Tablespoons high quality lard, chilled
• 2 teaspoons sea salt
• Sourdough starter (or water)
• 2 ice cubes

method

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The night before

In a small bowl, preferably metal, measure out one cup of starter and add ice cubes.

Sift flour into a large bowl and mix in salt. With a pastry cutter or forks, cut the fats into the flour mixture until fats are uniform, about the size of peas. Avoid overworking the dough or using your hands, the heat will melt the fats - it's important to keep the fats cold to ensure a flaky crust.

Slowly add the iced starter, a ¼ cup at a time. With a spatula, combine until the mixture just until it starts to come together into a ball. The dough should not be sticky.

Transfer the dough and any excess flour onto a piece of parchment paper. Fold the edges of the parchment paper around the ball and press the outside firmly to make a tighter ball.

Return parchment wrapped dough to used bowl. Cover bowl with a towel and let dough rest on the counter overnight. The longer the dough ferments and breaks down the gluten, the stronger the sourdough flavor will be. In cooler weather, the fermentation process slows down and may require more time to achieve the desired flavor, so adjust accordingly.

After the dough is fermented, divide it into two equal parts. Refrigerate for at least one hour to firm up the dough before rolling out. Lightly grease a pie pan with butter. Roll out first half of the crust to fit the pan and press in evenly. Use your fingers or a brush to lightly dampen the rim of the crust with water.

Fill the crust with desired filling. Roll out the other half of the dough and gently transfer to the top of the pie. I find that rolling the crust out on parchment first and then quickly flipping it over the top of the pan and peeling the paper away is the best way to do this without ripping the crust. With a fork or your fingers, firmly press and seal the two crusts together. Using the tip of a knife, cut vents into the middle of the top crust. Refrigerate for at least an hour before baking.

For a glossy golden finish brush a thin wash consisting of 1 egg yolk mixed with 1 tsp of water over the top of the crust before baking.

Bake until golden and filling is done.