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Sourdough Pie Crust

Dry ingredients:
100 grams All Purpose Flour
200 grams Spelt Flour
30 grams white sugar
½ tsp salt

Wet ingredients:
200 grams freezer cold butter, chopped into small quarter sized cubes
50 grams sourdough starter (from fridge)
100 grams ice cold water
20 grams apple cider vinegar (from fridge)

Fruit filling:
4 large apples cut into quarters and then sliced thinly lengthwise or cubed
30 grams flour
30 grams sugar or to taste
½ teaspoon of vanilla
Toss to coat and set aside
*you can also substitute another savoury or sweet addition like squash, tomato, or peach or blueberry here. Just reduce the sugar to your taste.

Topping (before oven):
1 egg beaten ('egg wash', brush over formed pastry)
20 grams sugar to top egg wash (this creates a perfect crisp and flaky exterior to your crust)
Use this recipe for 1 large hand pie or 2 small hand pies.
*if you're making a savoury tart you can skip the sugar on top if you like.

Mixing directions:
Weigh out dry ingredients and mix, then add 200g butter. 

Break and squish butter into pea sized pieces, careful not to over work or melt the butter. Mix sourdough starter, water and apple-cider vinegar together, then incorporate into flour and butter mixture. 

Quickly but gently knead the dough together - it will be incredibly shaggy with lots of flour not yet incorporated - not to worry, just remember - don't over mix it or your cold butter will turn to warm butter and that means tough crust!

Dump the dough and remaining flour and butter onto the counter and start to gently knead. Once the dough has barely come together start folding it over on itself as though you were closing a book. Flatten the dough, close the book. Repeat this a few times and then wrap your dough and stick it in the fridge to relax.

Directions for forming your hand pie:
Roll out the dough on a generously floured sheet of parchment paper, aim for 1/4 inch dough thickness. Layer the fruit in the middle of the rolled dough. Pick up an edge of the paper to lift the dough forward onto the fruit, pulling the paper away each time you create a fold. This way, you won’t run into as much sticking if your hands are getting warm.

The best tip of all - remember it doesn't have to be perfect! You're really just wrapping the fruit in the dough.

Once your hand pie is formed, brush with egg wash and sprinkle with sugar. Then bake. If your kitchen is very warm you can cool the pie again before baking.

Oven settings:
Preheat oven to 400F (convect bake mode)

Bake your pie at 400F for 15 minutes and then an additional 15 minutes at 375F. At 30 minutes, test and if needed, continue to bake until crust is golden and set to touch. *Always keep an eye on your pie in case your oven runs hotter than normal! 

Cool the pie before serving. Enjoy.