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Sourdough Pastry Dough

This egg-free sourdough pastry crust is exceptional for homemade hand pies or pasties.
Prep Time30 minutes
Cook Time30 minutes
Rest Time2 hours
Total Time3 hours
Course: Main Course
Cuisine: American
Keyword: breakfast tarts, cornish pasties, hand pies, pasties, pastry, pie, pie crust, pie dough, pop tarts, poptarts, pumpkin pasties, toaster pies
Servings: 12
Author: Heather I. Scott
Cost: $5

Ingredients

  • 2 cups all purpose flour or pastry flour, which lends a more delicate crust
  • 1 cup chilled butter cubed
  • 1 tsp fine sea salt
  • 3 tbsp granulated sugar
  • 2 cups sourdough discard can be active starter if desired
  • 2 tbsp apple cider vinegar
  • 1 jar jam or pie filling of your choice
  • colored sanding sugar, if desired

Instructions

  • Preheat 350F
  • Sift flour, salt, and sugar together.
  • Using a pastry cutter, cut the cubes of chilled butter into the flour mixture until it resembles coarse sand.
  • Add vinegar and sourdough starter into the flour and gently fold together until it is a cohesive ball.
  • Divide dough in half. Flatten into two discs.
  • Wrap in wax paper or plastic wrap. Chill for 30 minutes to two hours.
  • When you are ready to use, allow the dough to rest at room temperature for 10-15 minutes before attempting to roll it out.
  • To use, roll to 1/4 inch thickness. Fill and brush with egg wash. Bake for 30 minutes or until your pies are golden brown.