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pie dough rolled out

Homemade Sourdough Pie Crust

Molly LaFontaine of Plum Branch Home
Indulge in the perfect blend of flavors with our Homemade Sourdough Pie Crust, infused with olive oil. A delightful twist on a classic recipe!
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Prep Time 10 minutes
Ferment 50 minutes
Total Time 1 hour
Course Dessert
Cuisine Sourdough
Servings 2 pie crusts

Equipment

  • 1 Rolling Pin
  • 1 glass mixing bowl
  • 1 pie pan
  • 1 Wooden Spoon

Ingredients
  

  • 1/2 cup sourdough starter (fed or discard)
  • 1/4 cup water
  • 1/2 cup olive oil
  • 1 tsp salt
  • 2 cups flour

Instructions
 

  • First, in a mixing bowl, combine sourdough starter and water.
  • Next, add olive oil, flour, and salt. Mix with a spoon until combined into a dough ball
  • Then cover the bowl with a damp kitchen towel and let ferment on the counter for 50 minutes.
  • Next, after the ferment, divide the dough into 2 balls. Roll each dough ball out on a lightly floured surface with a rolling pin to 1/4" thickness.
  • Finally, add to a greased pie pan, fill with pie filling, and bake at 400 degrees for 30 minutes. Or if you're not ready for it refrigerate for up to 48 hours or freeze in a ball for up to 3 months.
Keyword no butter sourdough pie crust, olive oil pie crust, plum branch home sourdough pie crust, sourdough pie crust