Thanks to the good people over at Sourdough Surprises, we have a bonus sourdough post this week! Their August Challenge is sourdough pie crust. This was so much fun I made two different pies.
I am not a big pie fan. I prefer my berries eaten out of hand, my puddings in a bowl, my apples to crunch, and can do without custards like banana cream or vanilla cream. But savory pies? Now you’re talking.
I made both a zucchini cheese pie and a spinach pie for the challenge. More on the pie specifics below. First to the crust.
I chose to adapt the Homemade Phyllo Dough recipe from The Greek Vegetarian by Diane Kochilas. This is one of my all time favorite cookbooks. I usually consider a cookbook a great deal if there are two or three recipes I use over and over. This particular cookbook has many recipes I use over and over – of course I usually adapt them a little, but it is a very inspiring cookbook. I highly recommend it.
- 2 1/4 cups all purpose flour
- 1/2 tsp salt
- 3/4 – 1 cup water
- 2 Tbsp olive oil
- 2 Tbsp ripe sourdough starter (find out how to make your own starter here)
Combine all ingredients in a large bowl or the bowl to a stand mixer. Knead until silky and smooth, about 10 minutes by hand or 5 minutes using a stand mixer. Cover and let sit at least an hour before using.
Note: Remember, the sourdough starter is used here as flavoring, and not for leavening. Although you will get a little bit of leavening when you bake the pie, do not let the dough sit waiting for it to rise.
The first time I doubled the pie crust recipe and made a deep dish zucchini cheese pie.
Divide dough into two pieces; 2/3 and 1/3 of the whole. Roll out the larger piece to fit the bottom of a 3 quart casserole dish. Add filling. Roll out the smaller piece to cover, crimping the edges together. Bake for 50 minutes at 350 degrees.
As you can see it was well received. I had to rush to get a photo before the pie disappeared! The zucchini cheese filling recipe was also adapted from The Greek Vegetarian and used zucchini, ricotta, Feta, yogurt and mint. A really delicious way to use up some of the garden zucchini overload.
The second time around I followed my pie crust recipe above and made a spinach pie using an 8 inch pie pan.
In this case I divided the dough into 4 pieces. Roll one piece to cover the bottom of the pie pan. Brush with olive oil. Roll out another piece and cover the first piece of dough. Add filling. Repeat with the two remaining crust pieces. Bake for 50 minuter at 350 degrees.
The spinach filling was also inspired by The Greek Vegetarian and used fresh spinach and chopped fennel, along with ricotta and Feta.
The dough is beautiful and easy to work with. You could easily fill the pies with your favorite vegetables and/or meats. Broccoli and sun-dried tomatoes might be a good choice, or chopped ham and cheese, maybe white beans and spinach, or winter squash and ricotta, or ground beef and Cheddar, or…… What filling ideas do you have?