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 โ " thickness.
It's best to start rolling the dough from the center, outwards, turning the pie crust 90ยฐ 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)
- ยฝ teaspoon fine sea salt
- ยฝ teaspoon granulated sugar
- 1 teaspoon (5 g) white vinegar (or apple cider vinegar)
- ยฝ 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.
Iโm so excited to try this recipe to make a quiche. Do you happen to have a quiche recipe?
I love all of your recipes and am a big fan, thank you!
The best buttery pie crust! I always get compliments.
Do you know what, this is the first time sober been able to make decent pastry. Thank you so very much. ๐
I used this recipe to make hand pies and it turned out fabulous!
If you are freezing the dough, do you freeze it as the disk shape or roll it out?
Hi Morgan, freeze it in the disk shape.
This recipe is so good! my crust turned out flaky and beautiful! I wish I could share a picture of my strawberry rhubarb pie!
I am interested in making this for my daughter who is gluten intolerant. I found that she can eat waffles, pancakes, scones and bread if the batter/dough is fermented for 24 hours. Some of your recipes provide instructions for a long ferment. This pie crust recipe does not. Can you tell me how to prepare this crust with a long ferment? Thank you. Peter
Hi Peter, the dough can be stored wrapped in plastic wrap for up to 4 days in the fridge, and this will help it ferment.
I am making a strawberry cream pie and the recipe calls for a baked crust. How long should I bake this crust for on it own? Any tips on baking the crust on its own? This is my first time making a pie.
To blind bake the pie crust: Preheat your oven to 350ยฐF and place the pie crust into the pie plate and trim the edges. Cover the pie crust with a piece of parchment paper and fill the center with pie weights or dry beans. Press them down and make sure there are enough to keep the bottom and sides weighted down. Bake the crust for 15 minutes, remove the weights and paper and bake an additional 8-10 minutes.
Hi, I'd love to try this recipe๏ผ
Does sourdough start need to be 'discard' one? (mine is a bit old ...)
I want to use my home made vegan butter. Can I use the same amount?
Thank you,
Hi Chiyo, yes this recipe utilizes sourdough discard. and vegan butter should be fine as long as it is solid at room temp ๐
Iโve made this piecrust once and really liked it although I think I underbaked it slightly the first time, but the flavor is fantastic! I just made it again last night for Easter apple pie, Iโm gonna try pre-baking it just a little bit To see how the texture changes. Thank you for sharing the recipe.
I love that I can make pie crust with sourdough. I doubled the recipe and made chicken pot pie. It was delicious!