Fresh Milled Sourdough Pie Crust
Discover the ultimate fresh-milled sourdough pie crust—flaky, tender, and naturally fermented. This easy-to-follow recipe uses a mix of soft white wheat and spelt, cold butter, and your sourdough starter to create a buttery, flavorful crust perfect for fruit pies, quiches, or galettes.
Ingredients
- 225 g cold sourdough starter 100% hydration
- 175 g soft white wheat berries freshly milled
- 75 g spelt berries freshly milled
- 227 g unsalted butter frozen (2 sticks, grated or ½” cubes)
- 1 tsp fine sea salt
- 1 tsp sugar
- 1 Tbsp apple cider vinegar
Instructions
Mix the dry ingredients
- In a large bowl, whisk together the fresh-milled flour, salt, and sugar.
Cut in the butter
- Add the frozen grated or cubed butter.
- Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. These butter pockets create flaky layers.
Add the starter
- Stir the cold sourdough starter and apple cider vinegar together, then gradually fold into the flour mixture using a spatula.
- Mix just until a shaggy dough forms. Do not overmix.
Laminate the dough
- Turn the dough out onto a lightly floured surface.
- Gently press into a rectangle and fold into thirds like a letter.
- Repeat this 3–4 times, lightly pressing between folds. This creates delicate layers similar to rough puff pastry.
Divide and chill
- Divide the dough into two discs, wrap tightly, and refrigerate at least 7 hours or overnight.
- This rest allows: fresh flour to hydrate, bran to soften, fermentation flavor to develop
Roll and bake
- Roll the chilled dough on a lightly floured surface to about ⅛ inch thick.
Notes
Freeze the shaped crust 15 minutes before baking.
This keeps butter cold and improves flakiness.
For blind baking:
- Bake at 400°F
- 15 minutes with weights
- 10–15 minutes without weights
