sourdough pie crust

Sourdough pie crust made with your sourdough discard is flaky, buttery, and perfect for both sweet or savory pies. This recipe makes a single pie crust. If you need 2 pie crusts for your recipe, make sure to double the ingredients.

Sourdough Pie Crust Recipe

all-purpose flour

butter (cold)

fine sea salt

sugar

white vinegar

sourdough starter discard (cold)

Cut butter into flour

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 wet ingredients

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.)

Chill dough

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.

https://embed.mediavine.com/videos/ljimptlptq8lin6nmbs2

This Sourdough Pie Crust recipe is easy to make with your sourdough discard. Quick to put together, it can be made a couple of hours, up to 4 days in advance. It's tender, buttery and flaky! Great for sweet or savory pies.

This sourdough pie crust is flaky, buttery, and tender. This all-butter crust will be a family favorite.

Sourdough Pie Crust

flour

T honey

t salt

butter

sourdough starter

This flaky and delicious sourdough pie crust uses up a whole cup of discard!  The perfect way to use up extra starter in-between bread baking.

½ c flour

T sugar

C butter, cold & cubed

C sourdough starter

cube 1 C butter and leave it in...

cube 1 C butter and leave it in the fridge until ready to use

Whisk together flour, salt, and sugar (or add...

Whisk together flour, salt, and sugar (or add to a food processor and pulse to combine)

Cut in the butter until it's worked into...

Cut in the butter until it's worked into the flour in pea-sized pieces ( or pulse with a food processor)

Add the starter, stir/pulse to combine until the...

Add the starter, stir/pulse to combine until the dough begins to come together

Turn the dough out onto a floured surface...

Turn the dough out onto a floured surface and knead just a few times until the flour is all incorporated - being sure not to overwork!  Some chunks of butter will still be present.

Divide the dough into two pieces and shape...

Divide the dough into two pieces and shape them into disks.  Wrap in saran wrap or beeswax and store in the fridge for at least an hour before rolling out or up to 3 days.  Freeze for later use in your favorite pie recipe.

Grease and flour a 9" pie dish

On a floured surface, roll the chilled dough...

On a floured surface, roll the chilled dough out into a 12-13" circle to fit a 9" pie dish.

Gently place the dough into the pie dish...

Gently place the dough into the pie dish making sure not to stretch it to fit, because it will shrink back down.  Let the edges hang over the side of the dish.

Trim around the edges with scissors and then...

Trim around the edges with scissors and then fold under as shown in the pictures above.  Crimp the edges or press with a fork.

Chill for an hour before filling and baking.

Follow your pie recipe to fill and bake.

all purpose flour (280 grams)

sugar (8 grams)

salt (5 grams)

butter (227 grams, cubed)

sourdough starter discard (250 grams)

In a large bowl, combine flour with salt and sugar.

Work in the butter, being careful to not over mix.

Add in the starter and stir until combined.

Divide the dough in two and shape each half into a disk and wrap in plastic wrap. Chill in the fridge for at least 2 hours or up to 3 days.

Sprinkle a clean countertop with flour and roll out the dough until it is approximately 12″.

Drape it over a 9″ pie plate.

Add pie filling.

Roll out the other half and drape it over the filling

Trim the excess.

Optional: Crimp the edges and add design to the middle for steam release.

I used this dough to make my first chicken pot pie. It was delicious and came out perfectly. I will be making this again!

I’ve eaten many pie crusts in my life and made a few, and this one is the tastiest! Very flaky, and the sourdough lends a tangy flavor. The absolute best!

Such an easy and delicious recipe! I used half for an apple crumb pie and the other half for strawberry "pop tarts" the next day. Both were delicious and I will definitely be making this crust regularly!

Love this crust, it will be in my regular rotation at home

Okay so this was my first pie crust ever to make. It was flakey and buttery and yummy, I used it for the Pot Pie recipe. I think it turned out exactly as it was suppose to. 

I have a question about it, It came out VERY dark almost burnt for the Pot Pie recipe, should I just bake it for less time? Or was that because of the cream wash instead of an egg wash? This is all very new to me, trying to learn as I go! Your recipes have been my favorite resource to use as a new wheat/sourdough baker!

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Top 4 sourdough pie crust recipes from across the web

The most viewed sourdough pie crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sourdough Pie Crust Recipe

Sourdough Pie Crust

Sourdough Pie Crust

Sourdough Pie Crust

The most viewed sourdough pie crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine