Fresh Milled Sourdough Pie Crust 

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About 2 years ago I set out to can some triple berry pie filling. It was quite a lot of work to source everything locally. We had to get 30 quarts of strawberries, 25 pints of black raspberries and go pick 15 pounds of blueberries. Of course I didn’t use all of the berries for pie filling, that would make me a crazy person. I did some jams here and there with the leftover berries. 

You see, strawberries come first in the season, followed by black raspberries and finally blueberries. They’re all like weeks apart, so that means I had to dedicate my freezer to berries that we couldn’t even eat. 

It. was. so. worth. it. 

I’m almost out of that pie filling now, because I use it for so many things (read about that here) so I’m actually doing this process all over again. Although this time we have a deep freezer, so that makes it a little less difficult. 

While I’m awaiting this yummy pie filling to be made, I decided I’d use what’s left of the canned pie filling from 2 years ago. 

I’ve made regular crust, I’ve made sourdough crust, and I’ve made fresh milled wheat crust. But what I hadn’t attempted was fresh milled wheat sourdough crust!!! (Say that 5x.)

So, here we are. I’ve not tested this recipe with other varieties of wheat other than hard white. However, I’m certain I will be testing this in the future with my beloved kamut. 

The crust is super flaky, and crispy in the right spots. So much buttery flavor and the sourdough really gives the wheat a nice tang (but not like you’re drinking beer lol!). 

I will say, waiting for the (fruit) berries is one thing. And waiting on your sourdough pie crust to ferment is an entirely other thing. I let this ferment for 5 days. It happened to be a holiday weekend when I started it, so I didn’t get around to baking it until that following week. It turned out so good! But they say you only need to cold ferment in the fridge for 24-48 hours, so my 5 day window was completely unnecessary for fermentation reasons. And completely necessary for life reasons. So, good to know you can leave the pie crust in the fridge for awhile and forget about it!

I used my second crust to make a quiche and we did not regret that decision. It was equally delicious. 

I baked both of them together, so as to save myself some time, at 400*F for 35 mins and they both turned out so perfect! Your oven might obviously be different, so the baking time can definitely vary some. 

I like to use my kitchen aid mixer to cut in the butter instead of the hand cutter tool because 1) it’s easier and 2) when you add the sourdough to it, it gets very sticky.  But, of course you can do it the slow living way, and use a hand cutter. 

When you cut the butter in, you’re looking for it to create small chunks the size of peas. If you’re confused on this part feel free to watch a video of me making this recipe here. 

And I used this silicone mat for rolling out the dough for minimal mess on my counters AND non stick qualities. And used my French rolling pin because it’s so much better than the ones with the handles.

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