This simple Sourdough crust can be whipped up in minutes and is so versatile. Follow along for this gut-healthy recipe and our favorite ways to utilize it!
A friend of mine, recently, showed me a homemade pop tart recipe. I instantly was encouraged to get experimenting in the kitchen to create my own pop tart recipe. It was then that I realized that the main part of the pop tart is essentially a pie crust.
After several trials, which my family didn’t mind, I think I have created the perfect crust recipe. I’ve been using this crust recipe in everything lately like chicken pot pies, quiche bites, and pop tarts. The flavor of the tangy sourdough mixes so well with sweet and savory dishes.
What is Sourdough?
Sourdough is created from a starter that has fed flour and water and feeds on a natural bacteria. This bacteria is naturally existing in the air and is how bread products were traditionally leavened. There are starter packets you can buy from companies such as, Cultures For Health, but I just opted for the simple, from scratch way when creating mine. Sourdough starter takes about a week to get fermented before it’s ready for use in your favorite recipes.
Cooking with Sourdough
Cooking with Sourdough is a bit different than cooking with a yeast packet. Sourdough, in my opinion is much more simple. For example, some of our favorite recipes use just sourdough as the base. Things like pizza crust, crackers, and pancakes are made by literally just pouring the sourdough starter into the recipe without adding any flour or water. Once you get the hang of using a sourdough starter it really is ruthless, it’s hard to mess up.
Pretty much any recipe that utilizes grains can be converted to a Sourdough version. It will take some experimenting with replacing or adding to existing leavening ingredients with Sourdough starter. But, I can attest that it is always worth it to switch a recipe to Sourdough. Digestion is improved when you do so and the flavor profile of dishes is taken up a notch.
One thing to consider when using Sourdough to make things like, bread, is to account for the rise time. Most recipes are best started ahead of time and allowed to rise and ferment for several hours prior to use. This makes Sourdough products more easily digestible, especially for those that have an intolerance to gluten. If you have celiac disease, you still will not be able to enjoy Sourdough. You can, however, create a gluten-free Sourdough starter. I have not done that so I have no idea how it will turn out, I just know it can be done.
Einkorn is an ancient grain, like emmer or spelt. It has even been found in ancient tombs and was nearly extinct before it got re-discovered about 15 years ago. Einkorn has a different, more grainy texture and the flavor is slightly nutty. We have been experimenting with Einkorn flour a ton in our kitchen as of late and are loving the flavor it adds to our favorite recipes, such as these crescent rolls.
Cooking with Einkorn is a bit tough. There is definitely a learning curve to using Einkorn flour. Due to the makeup of Einkorn flour, it absorbs liquid more slowly than other grains. Be sure not to add extra Einkorn when you grow impatient with a recipe not mixing right. You want to avoid making the dough dense. Einkorn already produces a more dense product than other grain options.
As a general rule of thumb, you’ll want to use about 20% less liquid than a recipe originally calls for when you are replacing with Einkorn.. Once you give Einkorn a try, it will be worth the extra patience to get a handle on cooking with it. We almost exclusively use Einkorn flour in our kitchen now, due to it’s easy digestibility. For this recipe, I prefer using All Purpose Einkorn flour over Whole wheat Einkorn flour because of texture and flavor.
Supplies you will need
- Cutting board
- Rolling Pin
- Food Processor, optional, but helpful if you have it
- 8 Tbsp. Grass-fed butter, frozen
- 2 1/2 Cups Einkorn All Purpose flour
- 1/2 Cup Whey (liquid) or buttermilk
- 1 tsp. Salt, high quality Sea Salt recommended
What is Whey?
Whey is the nutritious, yellow liquid that is expelled during the straining process when making cheese. The Whey protein is created and separates from the cheese curds. It is rich is probiotics and amino acids. Save your whey and use it in baking recipes or smoothies!
How to make Sourdough Einkorn Crust
Chop butter into chunks. Add flour and butter to a food processor and pulse several times until the butter forms pea sized balls.
Alternatively, add the flour and butter to a medium bowl and work together with hands. The key here is to work quickly so you do not heat up the dough too much because then the crust won’t turn out as flakey.
Add remaining ingredients to the food processor and pulse until the dough starts to come together.
Freeze for later in a freezer-safe container or bake immediately.
Preheat oven to 375 degrees.
Flour a work surface and roll out dough to 1/4 inch thickness. Cut out or shape dough as necessary for whatever recipe you are using the crust for.
*Optional: If using for a top crust, brush a beaten egg across the crust to help it brown nicely.
Bake for 20 minutes, or until the crust is golden brown.
Possible ways to use the crust
- Pie crust
- Quiche crust, whole or bite-sized
- Homemade Pop Tarts
- Homemade Hot Pockets
Leave a comment below with your favorite ways to utilize crust, I’d love to hear!
More wholesome recipes from My abiding home:
- How To Make Cream Cheese with Raw Milk
- The Best Orange Cranberry Scones with Essential Oils
- Taco Seasoning Simple Homemade Recipe
Sourdough Einkorn Crust Simple Recipe
- 1 Food processor optional
- 1 Cutting board
- 1 Knife
- 1 Rolling Pin
- 2½ Cups All Purpose Einkorn flour
- 8 Tbsp. Grass-fed Butter frozen
- ½ Cup Whey liquid
- ½ Cup Sourdough Starter inactive can be used
- 1 tsp. Salt high quality
- Pulse frozen butter in a food processor to chop into small pieces.
- Add flour and pulse again, until pea sized balls are formed. *If using hands, add flour and chopped butter to a medium bowl and work together to form pea sized balls.
- Add remaining ingredients. Pulse just until combined and a dough ball forms.
- Freeze for later or use immediately.
- Preheat oven to 375 degrees.
- Roll out dough onto a lightly floured surface. Cut out any dough shape necessary for your recipe you are using the crust in.
- Bake for 20 minutes, or until crust is golden brown. *Optional: Brush the top of the crust with a beaten egg just before baking to aid in browning.
- Freeze for up to 3 months or consume fresh within 5 days.
- No need to refrigerate the crust once it’s been cooked.
- To long ferment the dough, prepare the night before (8-12 hours) and allow to sit in the fridge over night.
Leave a Reply