Sourdough Pie Crust, THM XO, Sugar-free, Dairy-free

Who doesn’t like a flaky, tender pie crust? With the addition of sourdough starter you get the benefits of healthier carbs combined with the flaky tender crust you are looking for. This recipe is also a way to use up that extra starter that you have been keeping in your fridge.

To make a flaky pie crust you need cold butter/lard. I grate the fat into the flour. Mix it just until it get crumbly. Cold fermenting does help to keep the crust flaky and you can roll it out whenever you have time. I had some dough in the fridge for 2 days before I had time to make the pies.

I sprayed the lattice crust lightly with Pam Butter spray. Brown Sugar Sweetener Substitute and cinnamon were sprinkled over the crust to give it a sugary glaze.

My husband was a bit skeptical about sourdough pie crust but I won him over. It is simply delicious!

This old pie plate I have was my mother’s. It has a scalloped edge and bakes wonderful.

Sourdough Pie Crust, THM XO, Sugar-free, Dairy-free

  • 1 cup and 2 tablespoons White Whole Wheat Flour
  • 1/2 cup oat flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 3/4 cup lard, coconut oil, or butter
  • 1/2 cup soudough starter
  • 1/4 cup water, add an additional tablespoon water if dough is too dry.
  • In a mixer bowl combine flours, salt, baking powder, and lard. Mix until it is crumbly. In a separate bowl, blend the starter and water together. Add to the pastry crumbs in the mixer bowl. Turn mixer on and off a few times until the pie dough is mixed. Transfer pie dough to a covered bowl. Room Temperature Ferment: allow dough to ferment for 7 hours at room temp. Cold Ferment: place dough in the fridge for 24 hours. You can also do a combination of room temperature and cold ferment. One hour of room temperature ferment is equal to 10 hours fridge ferment. The pie crust can be pre-baked or filled with pie filling and baked. 2 pie crust or 1 double crusted pie
  • I prefer doing 3.5 hours of room temperature ferment and then it put the dough in the fridge for 10-12 hours.
  • We process hogs and render lard from the fat. Lard make the best pie crust.

Here the flours and lard have been combined together. I just mix it until it gets crumbly like this.

The starter and water are blended together. This makes it easier to mix the starter into the flour crumbles.

Here is the pie dough after all the ingredients are mixed together. I prefer a soft pie dough so sometimes I do need to add 1 tablespoon more water to get it just right.

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I love my Kitchen Aid Mixer I’ve had it for 28 years and it still works great. I mix all my pie crust with my mixer.

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Sourdough Pie Crust THM XO, Sugar-free, Dairy-free

Course Dessert
Cuisine American
Prep Time 6 minutes
Servings 2 pie crusts
Author Glenda Groff

Ingredients

  • 1 cup and 2 tablespoons White Whole Wheat Flour
  • 1/2 cup oat flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 3/4 cup lard coconut oil, or butter
  • 1/2 cup sourdough starter
  • 1/4 cup water

Instructions

  1. In a mixer bowl combine flours, salt, baking powder, and lard. Mix until it is crumbly. In a separate bowl, blend the starter and water together. Add to the pastry crumbs in the mixer bowl. Turn mixer on and off a few times until the pie dough is mixed. Transfer pie dough to a covered bowl. Room Temperature Ferment: allow dough to ferment for 7 hours at room temp. Cold Ferment: place dough in the fridge for 3 days. You can also do a combination of room temperature and cold ferment. One hour of room temperature ferment is equal to 10 hours fridge ferment. The pie crust can be pre-baked or filled with pie filling and baked. Yields 2 9-inch pie crusts.

  2. I prefer doing 5-6 hours of room temperature ferment and then it put the dough in the fridge for 12-24 hours.
  3. We process hogs and render lard from the fat. Lard make the best pie crust.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I do send small jars of mature sourdough starter at your request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of free sourdough starter with the purchase of a cookbook.   Buy It Now.

16 thoughts on “Sourdough Pie Crust, THM XO, Sugar-free, Dairy-free

    • THM ask for 7 hours room temp fermenting and 72 hours cold fermenting. This is the guideline I go by.

      • Glenda I have sourdough starter then do I mix starter portion and rest of crust ingredients and ferment for 7 hours? Thank u

      • yes, the dough ferments for 7 hours at room temp or you can ferment if for 4 days in the fridge.

  1. How long do I bake this for? Planning on a berry filling just not sure if I need to pre-bake or what the next step is.

  2. Have you ever tried whole wheat pastry flour instead of white whole wheat in this recipe? I have either whole wheat flour or whole wheat pastry flour.

  3. Can this crust be frozen and used later? If it can, at what point would I freeze? After the fermenting process?

    • I mix the dough and after 7 hours ferment, shape dough balls for 1 pie each, and freeze. You can even roll the crust, place in pie pan, and put it in the freezer.

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