– SOURDOUGH PIE CRUST – 1 cup all-purpose flour – 1 cup whole wheat pastry flour or use all all-purpose – 1 tsp salt – 1 tbsp. sugar – 3/4 cup 1 1/2 sticks unsalted butter, in 1/2” dice (use margarine if keeping it dairy-free) – 3 tbsp. margarine or chilled vegetable shortening – 1/4 cup liquid sourdough starter unfed ( I used a little bit over 1/4 cup, depending on the consistency of your sourdough starter. Adjust according to starter's texture.) If you don't have starter, sub with iced water – BLUEBERRY FILLING – 1 pound blueberries picked over, washed, dried – 1/2 cup sugar – 2 tablespoons water – 2 tablespoons cornstarch – 1 tablespoon Limoncello or fresh lemon juice – EGG WASH – 1 large egg yolk beaten with 1 tablespoon water, for egg wash – 1 tablespoon turbinado or granulated sugar for sprinkling on top of egg wash
Cook time: 50 min
1 hour 10 min
Can I use whole wheat flour in this pie crust? Yes! I find that using half whole wheat pastry flour in the recipe makes the dough much easier to work on these hot summer days.
Can I make this blueberry pie without sourdough starter discard? Yes, you can! If you don’t happen to to have any sourdough starter and still want to make this pie, simply substitute the sourdough starter with ice water. How do you make a sourdough starter? If you are interested in making your own sourdough starter, here is my sourdough starter recipe .
RECIPE TIPS AND FAQ’S:
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