Sourdough Pie Crust with a Bourbon Peach Blueberry Filling

Sourdough Pie Crust with a Bourbon Peach Blueberry Filling

Sourdough pie crust is way more delicious than I even expected! This sourdough pie is made with a sweet bourbon peach and blueberry filling.

Makes 1 Pie with a top crust

Crust Ingredients:

-1.5 cups unbleached all purpose flour
-1 tbsp sugar
-1 tsp sea salt
-1 cup (2 sticks) butter, cold and cubed
-1 cup chilled sourdough starter*

*Be sure it has been fed within the last week, but it doesn’t need to be freshly fed. I pulled mine straight from the fridge and used 1 cup and used the remaining bit to feed it for next time.

Filling Ingredients:

-4-5 fresh and ripe peaches, peeled and pitted
-1/2 cup blueberries (fresh or frozen)
-3/4 cup sugar
-1/3 cup tapioca starch
-1/4 cup bourbon (optional! but amazing)
-Zest of a lemon

Instructions:
1. Add the flour, sugar, and salt to a food processor and pulse a couple times. Turn the processor on and add in the cold chopped butter, bits at a time. Only process until all the butter has been added and incorporated – don’t over do it.
2. Remove the lid and pour in the sourdough starter. Add the lid back and pulse several times until it has incorporated into the dough. It should look like your traditional pie crust dough – a little crumbly but mostly together, with bits of butter throughout. It might just be a little “sticky” from the starter consistency.
3. Turn the dough out onto a floured surface and bring it all together. Separate the dough in two, form into flattened round discs, and wrap in plastic wrap. Place in the fridge for at least an hour.
4. Roll out one of the layers (leaving the other one in the fridge) into a thin round pie crust to go in your pie dish. I used a 9 inch dish and my crust was about 1/8 of an inch thick. Transfer it to your pie dish, crimp the edges, and return to the fridge to chill while you make your filling.
5. Preheat your oven to 375 degrees F.
6. Slice your peaches into thin slices and add them to a large mixing bowl with the remaining filling ingredients (blueberries, sugar, tapioca starch, lemon zest, and optional bourbon). Mix everything together gently.
7. Roll out the second disc of sourdough to make your lattice top.
8. Remove your pie dish with the bottom crust from the fridge and add the filling to it. Lattice the top.
9. Brush the top of the pie with an egg wash (1 egg, whisked, with 1 tbsp water or cream). Sprinkle with turbinado sugar.
10. Transfer the pie to a baking sheet (it has the tendency to spill over, so using a sheet will prevent spillage all over your hot oven). Bake for 80 minutes. Check after an hour to make sure it isn’t browning too much – cover it with aluminum foil for the last 20 minutes if necessary!

Be sure to allow the pie to cool for at least an hour before cutting it to ensure it best keeps it’s shape!

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5 from 1 vote

Sourdough Pie Crust with a Bourbon Peach Blueberry Filling

Course: Dessert
Keyword: Pie, Pies
Servings: 1 pie

Ingredients

Crust Ingredients:

  • 1.5 cups unbleached all purpose flour
  • 1 tbsp sugar
  • 1 tsp kosher or sea salt
  • 1 cup butter, cold and cubed 2 sticks
  • 1 cup chilled sourdough starter see note

Filling Ingredients:

  • 4-5 fresh ripe peaches peeled and pitted
  • 1/2 cup blueberries
  • 3/4 cup sugar
  • 1/3 cup tapioca starch
  • 1/4 cup bourbon optional but amazing
  • zest of a lemon

Instructions

  • Add the flour, sugar, and salt to a food processor and pulse a couple times. Turn the processor on and add in the cold chopped butter, bits at a time. Only process until all the butter has been added and incorporated – don’t over do it.
  • Remove the lid and pour in the sourdough starter. Add the lid back and pulse several times until it has incorporated into the dough. It should look like your traditional pie crust dough – a little crumbly but mostly together, with bits of butter throughout. It might just be a little “sticky” from the starter consistency.
  • Turn the dough out onto a floured surface and bring it all together. Separate the dough in two, form into flattened round discs, and wrap in plastic wrap. Place in the fridge for at least an hour.
  • Roll out one of the layers (leaving the other one in the fridge) into a thin round pie crust to go in your pie dish. I used a 9 inch dish and my crust was about 1/8 of an inch thick. Transfer it to your pie dish, crimp the edges, and return to the fridge to chill while you make your filling.
  • Preheat your oven to 375 degrees F.
  • Slice your peaches into thin slices and add them to a large mixing bowl with the remaining filling ingredients (blueberries, sugar, tapioca starch, lemon zest, and optional bourbon). Mix everything together gently.
  • Roll out the second disc of sourdough to make your lattice top.
  • Remove your pie dish with the bottom crust from the fridge and add the filling to it. Lattice the top.
  • Brush the top of the pie with an egg wash (1 egg, whisked, with 1 tbsp water or cream). Sprinkle with turbinado sugar.
  • Transfer the pie to a baking sheet (it has the tendency to spill over, so using a sheet will prevent spillage all over your hot oven). Bake for 80 minutes. Check after an hour to make sure it isn’t browning too much – cover it with aluminum foil for the last 20 minutes if necessary!

Notes

*Be sure it has been fed within the last week, but it doesn’t need to be freshly fed. I pulled mine straight from the fridge and used 1 cup and used the remaining bit to feed it for next time.
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