Question 1

Can you make pie crust with sourdough starter?

Accepted Answer

Yes – and it is one of the best ways to use it. Sourdough starter (active or discard) replaces the ice water used in a traditional pie crust. The natural acids in the starter tenderize the gluten, making the dough easier to work with and giving the finished crust a subtle depth of flavor you simply do not get from a standard recipe.

Question 2

Can I use sourdough discard instead of active starter?

Accepted Answer

Yes, absolutely. Because pie crust does not rely on the starter for any leavening, cold discard straight from the refrigerator works just as well as active starter. Discard that has not been fed recently will give the crust a slightly more pronounced tang, which pairs beautifully with savory pies and apple pie alike.

Question 3

Why is my pie crust shrinking?

Accepted Answer

Shrinkage happens when the dough has been stretched during rolling or fitting, and when the crust has not had enough time to rest and chill before baking. Always let the dough rest in the refrigerator for at least two hours before rolling, and chill the shaped crust in the pan for fifteen minutes before baking. Some minor shrinkage is normal even with perfect technique.

Question 4

Do I need to blind bake this crust?

Accepted Answer

Not for all pies. Fruit pies, double-crust pies, and savory pies that bake at high heat for forty minutes or more generally do not need it. Custard pies, cream pies, and quiche do benefit from blind baking to prevent a soggy bottom crust.

Question 5

Can you freeze pie dough?

Accepted Answer

Yes. Wrapped tightly in plastic wrap and stored in a freezer-safe bag, the unbaked dough disks keep for up to three months. Thaw overnight in the refrigerator before rolling out.

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