Blueberry Limoncello Pie with Sourdough Crust

– 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


White Scribbled Underline

Cook time: 50 min

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prep Time

1 hour 10 min


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A simply delightful pie: Blueberry Pie with Sourdough Crust will be your favorite summer dessert! A luscious and super easy to make blueberry filling tucked inside a flaky crust made with your sourdough starter discard!

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.

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