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.
Just made these they are Absolutely delicious!
One question tho… would it be ok if I shape and fill the night before and out them in the fridge and bake in the moring? Trying to minimize the steps so it doesn’t take too long to make breakfast 😂
It depends on the filling you are using. I would shape the pie crust and keep it separate from the filling overnight. You can mix the filling and place it in the fridge and then pour it into the pie crust before baking. This will keep the pie crust from absorbing any liquid overnight.
Aloha Amy,
I love your discard cracker recipe so much that its basically all I make but I want to try something new this weekend. I was wondering if you suppose that one might successfully make empanadas or hand pies using this crust?
Hi Camilla! Yes, this crust would be perfect for hand pies and empanadas!
I hate making a pie crust as they never turn out. I did however make this with my extra starter. Oh my word, I have found my crust. I had some extra and did as my mom did. Put some melted butter, cinnamon and sugar (that was my favorite growing up!) I can't wait for the pie to cool. Thank you for sharing this wonderful recipe. Oh I did put the crust together last week and it has been sitting in the refrigerator. It didn't seem to hurt the dough being refrigerated for so long.
Your recipe says 125 g for both flour and the starter but 1 cup and 1/2 cup for each respectively. This doesn’t make sense. I’m going with the 1 cup and 1/2 cup. Hope it’s correct.
That is because 1/2 cup of starter weighs more than a 1/2 cup of flour.
Made this for chicken pot pie! I didn’t have time to wait for the chill, but it still was awesome and tangy.
Can't wait to try this recipe!
What is the purpose of adding vinegar?
It helps to inhibit gluten formation, so that the dough doesn't get overworked. This will give you a more tender pie crust.
This pie crust was to die for…made it for 4 farm raised rabbit pot pies and they were a hit!
That sounds delicious Shelby! 🙂
I haven’t baked this yet so I will rate again once I know what it tastes like! I bulked your my starter ahead of time since I quadrupled this recipe to make two double crust apple pies (one for myself and one for a friend). Used all sprouted spelt flour and didn’t have quite enough starter (needed 450g) so added some milk to make up the moisture difference. Can’t wait to report back 🙂
I have made this crust many times it is my go to!!! So tasty and easy to work with. I have used it for pies and galettes, sweet and savory. Two questions
Is it better to use fed discard or “hungry” discard
Could you use this crust for pumpkin pie?
Hi Molly, I use hungry discard but fed discard will work too. Definitely use for a pumpkin pie!!
I haven't made this yet, but the reviews look encouraging! And I learned a new thing! 'Hungry' vs. 'fed' discard. Interesting, and makes sense.
Question:
1-What do you think about a rye flour addition?
2-Is there anything I could do to increase the flaky aspect of this crust (would omit rye)? Thanks! Going to try today!
Hi Loretta! You could add a small amount of rye, maybe 25 grams. The vinegar helps to make this pie crust flaky as well as the thin ribbons of grated butter.
Hi Amy! Love this recipe, as with everything else you make! How do you recommend thawing out the frozen unrolled disc?
Hi Briley! I would put them in the fridge overnight to thaw for best results!