Sourdough Pie Crust
Sourdough pie crust is buttery, flaky and tender. Made with your sourdough discard, this homemade pie crust can be used for both sweet or savory pie fillings.
It's amazing what you can make with your sourdough starter. This recipe for pie crust is just one of many!
Whether you want to make an old fashioned peanut butter pie, blueberry pie or sourdough pop tarts, you'll love how easily this dough comes together.
This recipe makes 1 pie crust for a 9" pie. Make sure to double the ingredients if your recipe calls for a top and bottom crust.
Step by step instructions
The first step in making a flaky, buttery pie crust, is to cut the butter into the flour. I find it easy to achieve this with a cheese grater and a bench scraper.
Grate the cold butter into a large mixing bowl and add the flour, salt and sugar. Toss the ingredients with a fork and then use the bench scraper to cut the butter into the flour until large crumbles form. (photo 1)
Add the sourdough starter and vinegar to the mixture and use a fork to combine the wet and dry ingredients. The mixture will be clumpy. (photo 2)
Use your hands to press the dough together until there are no more dry bits in the bowl. If the dough is too dry, add 1 teaspoon of ice water to help hydrate it. (photo 3)
Quickly form the dough into a rough disk shape. (photo 4)
Place the disk onto a piece of plastic wrap and use the plastic to help shape the dough. This will allow less transfer of heat from your hands and help to keep the butter as cold as possible. (photos 5 and 6)
After the dough is wrapped in plastic, use a rolling pin to flatten the disk which will help to smooth the edges. (photo 7)
Chill the dough for at least 2 hours or up to 4 days.
How to roll pie crust dough
When you are ready to bake your pie, remove the disk from the fridge and let rest on the counter at room temperature for 10 minutes. This will make the dough easier to roll out.
Place the dough on a floured work surface and use a floured rolling pin to roll the dough into a circle with a ⅛" thickness.
It's best to start rolling the dough from the center, outwards, turning the pie crust 90° on the work surface after each roll.
Don't be afraid to use enough flour as needed to help prevent sticking.
Use the rolling pin to help lift the dough onto the pie plate.
Use your hands to press the dough into the pie plate and then follow your pie recipes directions for baking.
Some pie recipes call for only a bottom crust and others call for a top and bottom crust.
If your recipe calls for a top and bottom crust, you will need to double the ingredients in this recipe.
How to store and freeze pie crust
Store the unbaked pie crust in the fridge, wrapped tightly in plastic wrap for up to 4 days.
This sourdough pie crust can be made ahead of time and kept frozen for up to 3 months. Make sure to individually wrap each disk of dough tightly in plastic wrap. To help prevent freezer-burn, insert the wrapped dough into a freezer safe bag before freezing.
Tips for success
The sourdough starter used in this recipe is a 100% hydration starter. That means it is made of equal parts flour and water and is reflected in the ratios of dry to wet ingredients in the pie crust recipe.
This is why some people might find they need to add a little ice water when bringing the dough together.
When making pie crust, it's important to use cold ingredients to make sure the butter stays in pieces within the dough.
These little bits of butter scattered through out the pie crust dough will burst while baking, producing a tender, flaky crust!
More easy dessert recipes
Sourdough Pie Crust Recipe
INGREDIENTS
- 1 cup + 1 teaspoon (125 g) all-purpose flour
- 8 tablespoons (113 g) butter (cold)
- ½ teaspoon fine sea salt
- ½ teaspoon granulated sugar
- 1 teaspoon (5 g) white vinegar (or apple cider vinegar)
- ½ cup (125 g) sourdough starter discard (cold)
INSTRUCTIONS
- Use a cheese grater to grate the cold butter into a large mixing bowl. Add the flour, salt and sugar and use a fork to toss the ingredients together, making sure the butter is coated and separated. Use a bench scraper or a pastry cutter to cut the butter into the flour mixture, until it forms large crumbles.
- Add the sourdough discard and vinegar to the bowl and then use a fork to incorporate them into the mixture. Switch to your hands and press the dough together until there are no dry bits left in the bowl. (If the dough is too dry, add a teaspoon of ice water.)
- Form the dough into a disk shape and wrap in plastic wrap. Use a rolling pin to flatten the disk. (This will help smooth the edges.) Chill for at least 2 hours or up to 4 days.
- Proceed with your pie recipe directions.
This is the BEST pie crust I've ever made. It has become our family's go to. Perfectly flaky and flavorful.
I've not baked it yet, but I will say that it was very easy to work with. Your measures were perfect.
It was easy to roll out. I'll share a trick...once the chilled dough comes out of the fridge, whack it as all angles with a rolling pin. I really does help loosen it up for rolling. I forget where I learned that trick, but it was a couple of decades ago. Otherwise I would give attribution.
I plan to make this for a sweet potato pie (with homemade mascarpone v. cream cheese) for TG along with my signature Maple Pecan (though Walnut this year) Chocolate Tart. Thanks for your recipes. I'll give my second half rating on taste and performance!
My recipe asks that this is pre baked. What are your instructions for that?
Hi Jennifer, it completely depends on what recipe you are making. Does it say for how long or just "Pre bake"?
My husband has a diary allergy. Do you have any substitute options for butter? Thanks!
Hi Kayla, Yes, it just needs to be an oil that is solid at room temperature such as lard, coconut oil or a plant-based butter.
Can’t wait to try this! Is the butter salted or unsalted?
Hi Shannon, you can use either. We have found using salted butter doesn't make much of a difference flavor wise.
How can I bake this crust by itself? I need a baked crust to use with my recipe.
Press the crust into a pie pan and let it chill in the fridge for 30 minutes. Place a sheet of crumpled parchment paper over the pie dough and pour pie weights or dried beans on top of the parchment paper to help hold it down. Bake the crust at 400°F for 20 minutes. Use the parchment paper to lift the pie weights out of the pie pan. Bake for another 8-10 minutes or until the crust is golden brown.
First time pie crust maker, and I was impressed with how this turned out! I made it with the “easy apple pie” recipe.
My husband and kids initially said that they were “full” from dinner but ended up trying it and then went back for seconds. They told me that I HAVE to make this for Thanksgiving next week. Will be making again and trying other fillings. Thank you!
Thank you, Kelly! We're thrilled to hear you and your family love this apple pie!
Excellent crust. Came out PRERFECT!
The yummiest, flaky crust! I've used this for sweet and savory dishes and it works great for both. Thank you!
Oh my goodness. I made a pie today using this crust and it is AMAZING! Thank you for sharing this recipe...
I had to add more than tsp of ice water - maybe my discard was thicker. Hoping it turns out - will try tomorrow. Sounds yummy!