Sourdough Pie Crusts (Gingerbread and Classic Butter)
Two flaky sourdough discard pie crusts, gingerbread and classic butter, made with gluten-free flour.
Prep20 min
CookNone
Chill / rest1 hr
DifficultyMedium
Makes16 slices (2 crusts)
Credit: Original recipe by bakingtosurvive_. See the original post on Instagram. We link instead of embedding so the creator gets the view.
Our version uses the cleanest organic ingredients, stays gluten-free, and avoids corn wherever we can. The original is shown exactly as the creator posted it.
slices (2 crusts)
Our clean version
Ingredients
Gingerbread crust
- 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 1 tbsp organic cane sugar
- 1/2 tsp sea salt
- 1 tsp organic ginger
- 1/2 tsp organic cinnamon
- 1/8 tsp organic cloves
- 2 tbsp organic unsulphured molasses
- 1/2 cup cold organic grass-fed butter, grated or cubed
- 1/3 cup gluten-free sourdough discard (brown rice starter)
Classic butter crust
- 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 1 tbsp organic cane sugar
- 1/2 tsp sea salt
- 1/2 cup cold organic grass-fed butter, grated or cubed
- 1/2 cup gluten-free sourdough discard (brown rice starter)
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Method
- Mix the dry ingredients and cut in the cold butter until it looks like wet sand with pea-size bits. For gingerbread, add the molasses and discard; for classic, add just the discard. Knead into a soft dough.
- Wrap and refrigerate for at least 1 hour, overnight if you can, before rolling it out.
What we changed and why
- Roll the gluten-free dough between two sheets of parchment and chill again before moving it to the pie dish.
- Swapped for Bob's Red Mill Gluten Free 1-to-1 Baking Flour, our everyday blend. It is made from rice, sorghum, potato, and tapioca with no corn ingredients. It does contain xanthan gum, which is often grown on corn sugar, so strict corn avoiders should check with their own tolerance.
- Iodized table salt usually contains corn-derived dextrose. Sea salt does not.
- Wheat sourdough discard contains gluten. A brown rice starter works the same way, though this one still needs a test bake.
Original as posted
Ingredients
Gingerbread crust
- 1 cup flour
- 1 tbsp sugar
- 1/2 tsp salt
- 1 tsp ginger
- 1/2 tsp cinnamon
- 1/8 tsp cloves
- 2 tbsp molasses
- 1/2 cup cold butter, grated or cubed
- 1/3 cup sourdough discard
Classic butter crust
- 1 cup flour
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 cup cold butter, grated or cubed
- 1/2 cup sourdough discard
Method
- Mix the dry ingredients, cut in the cold butter until it looks like wet sand with pea-size bits, then add molasses and discard (gingerbread) or just discard (classic) and knead into a soft dough.
- Wrap and refrigerate at least 1 hour, ideally overnight, before rolling out.
Notes from our recipe log: Good use for sourdough discard. Contains wheat.
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Estimated nutrition
Per serving (1 of 16 slices (2 crusts)), for our clean version. This is an estimate, not lab tested.
| Calories | 106 |
| Protein | 0.8 g |
| Carbohydrates | 12.1 g |
| Fat | 5.9 g |
Based on: Both crusts at 8 slices each, crust only with no filling.
Gear we use
- Rolling pin (our pick coming soon)
Some gear links may become affiliate links. We only recommend things we use.
Swap ideas
- Butter: Ghee (lactose and casein mostly removed); Virgin coconut oil; Avocado oil for savory cooking
- Bob's Red Mill Gluten Free 1-to-1 Baking Flour: Bob's Red Mill Cassava Flour (use about 3/4 the amount); Bob's Red Mill Almond Flour plus 1 tbsp Bob's Red Mill Tapioca Flour per cup, for cakes and quick breads
- Sugar: Organic coconut sugar 1:1; Maple syrup (use 3/4 cup per cup of sugar and reduce liquid slightly)
