Super Easy Sourdough Piecrust

January 15, 2013

Pinning this up for me for later, also for you people, if there’s anyone still out there. (;

Super Easy Sourdough Piecrust
(I used this to make curry chicken pasties)

1 1/2 c. all-purpose flour
10 Tbsp. butter
generous pinch salt
1 1/4 c. sourdough starter (you can use the leftovers from feeding your starter)

Sprinkle the salt into the flour. Cut the butter into the flour. Add the sourdough starter and mix, then knead just until the dough comes together. Makes enough for at least two piecrusts or nine hand-sized pasties.

6 Responses to “Super Easy Sourdough Piecrust”

  1. I have never made crust with sourdough!
    And I have never made curry chicken pasties, just the regular ones!
    Is that recipe here somewhere? It sounds wonderful!

  2. I’m out here and I’m looking forward to trying it.

    Any more information you can divulge would be appreciated as well. Specifically, can you share the recipe for curried chicken pasties? What tradition does it stem from, British?

    I’m planning on a yooper Finnish pasty with rutabagas, etc.

    Thanks again for sharing!

  3. Hi there!

    I honestly just threw the pasties together out of what was in the house. Ground chicken, garlic, powdered ginger because I was out of fresh, cumin, coriander, a hot pepper that wasn’t really hot enough, cayenne pepper, onions, mushrooms, some reconstituted dried celery and Swiss chard stems, and raisins. Sauteed in butter until done, finished off with garam masala. I went with curry because we’re fans of curry pan around here, and while I wasn’t up for deep frying, they had some of that curry pan taste. (:

  4. Hi Lisa! No, unfortunately, that was a throw-together recipe that I made out of what was in the house. Since you and Phillip have both asked, I’ll see if I can reconstruct it and post it for you. (:

  5. […] 1 to 1.5 recipes Sourdough Piecrust […]

  6. Thanks for posting this! I think it’s the only sourdough pasty crust on the internet.

    I used your recipe and it turned out great! I tripled it and had to add more starter so it was more like 5 Cups starter to 4 1/2 Cups flour. It’s really dry here and my starter is at 100% hydration.

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