Inspired to come up with a vegan version of sourdough pie crust, this is my simple recipe.
The other day while I was making those little heart-shaped pies with thoughts of Lydia on my mind. It made me wonder if I could make a pie crust from my sourdough starter that was vegan and tasted good.
Why Vegan?
People always want to know why I post plant-based recipes.
When Lydia was 11, she saw the movie “Forks over Knives” and became a vegetarian, and shortly after that, she became vegan. Dino and I eat mostly vegetarian but we have fish a few times a month and eat turkey or ham on the holidays. I have learned to cook so many good things without having to use eggs or butter or cheese that I enjoy the challenge of creating a new recipe that is comparable, if not better (so humble am I) than the original.
My Inspiration
The pie crust I usually make is from my friend Audrey at 1824 Walker Farmhouse. She has lots of fun workshops on her farm. I always had trouble with pie crust until I took one of her pie-baking workshops. It was a blast! Not only did I learn how to make a darn good pie crust, but I made many new friends!
Vegan Sourdough Pie Crust Recipe
- 2 1/3 Cup Flour (I have been using einkorn flour but all-purpose will do!)
- 1 cup Cold Shortening
- 2/3 cup Sourdough Starter
- 3 tsp Sugar
- 1 tsp Salt
- Mix flour, salt, sugar together.
- Cut in the cold shortening.
3. Add starter and mix with a wooden spoon just until comes together.
4. Using your hands, knead the dough a few times and work it into a ball.
5 Cover the bowl and let sit overnight or at least 6 hours to let the dough ferment.
6. The next morning, divide the ball in half and wrap each individually. Flatten each of them down into a disc and refrigerate for at least an hour.
7. When ready, preheat your oven, remove one disc from the fridge, on a lightly floured surface, roll out and press lightly into the pie dish.
8. Place this back in the refrigerator while rolling out the top crust. Make the rest of your pie recipe as directed.
Enjoy!
Vegan Sourdough Pie Crust
Inspired to come up with a vegan version of sourdough pie crust, this is my simple recipe.
Ingredients
- 2 1/3 Cup Flour (I have been using einkorn flour but all-purpose will do!)
- 1 cup Cold Shortening
- 2/3 cup Sourdough Starter
- 3 tsp Sugar
- 1 tsp Salt
Instructions
- Mix flour, salt, sugar together.
- Cut in the cold shortening.
- Add starter and mix with a wooden spoon just until comes together.
- Using your hands, knead the dough a few times and work it into a ball.
- Cover the bowl and let sit overnight or at least 6 hours to let the dough ferment.
- The next morning, divide the ball in half and wrap each individually. Flatten each down into a disc and refrigerate for at least an hour.
- When ready, preheat your oven, remove one disc from the fridge, on a lightly floured surface, roll out and press lightly into the pie dish. Place this back in the refrigerator while rolling out the top crust.
- Make the rest of your pie recipe as directed.
You can find more delicious vegan recipes here
- Vegan and Gluten-Free Amish Cinnamon Bread
- Best Vegan Blueberry Muffins Ever
- Irish Soda Bread with Vegan Modification – The best!
PIN THIS FOR LATER
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