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
- 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.
Carolyne says
I love this pie crust recipe. It’s easy, consistently flaky and buttery, and the sourdough adds a good depth. Made savory pies with it tonight!
Henny says
Thanks for your recipe! I made it last night and baked this morning. Love the texture ! I choose apple and cream cheese + egg for the filling.
Shirley says
Making this, for your old fashioned peanut butter pie recipe! Can't wait to try it 😊
Jane says
Can the sugar be left out of this recipe?
Amy says
Yes it can!
Olivia says
This pie crust was the best Pie crust I have ever eaten! Way better the store bought.
Kania says
hi… can i use salted butter for this? i will have to omit the salt right? Thankyou!
Amy says
Yes you can!
Betsy Eisenhut says
Made for the first time today. Such a great recipe! Flaky, fancy pastry appearance and “bite”. I fork pricked as directed but still saw the bottom balloon, so I opened the oven and quickly deprecated again! Lemon meringue pie!
Laurie the Cat Nut says
This pastry seems to be foolproof. I've never had much success with pastry, but this one comes out amazing even when I screw up. I use a pasta roller to roll it out for pasties and hand pies. They are better than bought ones by far.!
Debbie says
Will 72 hours in the fridge result in a fermented dough. Looking to make an easily digestible crust.
Lisa says
This didn't really work for me as pie crust. It really shrunk up and the texture wasn't what I want in a pie crust. I like mine really thin so I was able to get enough for two. But my husband and I ate the whole thing standing over the pie plate, it was delicious!!
So with the other half, I'm going to use it for a few croissants as I found it had that sort of texture, lol.