There’s nothing like a homemade pie, and this sourdough pie crust recipe takes it to the next level. The added bonus of sourdough flavor gives every bite a rich depth that pairs beautifully with both sweet pies like homemade Strawberry Pie or old-fashioned Funny Cake and savory recipes such as Chicken Pot Pie or even a simple quiche.
Table of Contents
Whether you use active sourdough starter or sourdough starter discard, this recipe makes a flaky sourdough pie crust that’s tender, buttery, and easy to roll out. It’s a great way to use up extra starter and make something truly special.
Can this Sourdough Pie Crust be Made with Milled Wheat?
If you’re looking for an even healthier version, check out my Milled Wheat Sourdough Pie Crust! It’s made with freshly milled whole wheat flour for a more wholesome, nutrient-rich option that still delivers a tender, flaky crust.
This Recipe Makes Two Pie Crusts (Perfect for Double or Single Crust Pies)
This recipe makes enough dough for two standard 9-inch pie crusts, which means you can use it for a classic double-crust pie (top and bottom) or two single-crust pies. If you only need one crust, simply wrap the extra dough tightly in plastic wrap, place it in a freezer bag, and store it for up to 3 months. When you’re ready to use it, thaw it overnight in the refrigerator and roll it out as usual—it’s perfect for future pies, galettes, or even a decorative lattice top.
Why You’ll Love This Sourdough Pie Crust
- Flaky and buttery: Made with cold butter and ice water for perfect layers.
- Versatile: Ideal for apple pie, pumpkin pie, or hearty pot pies.
- Easy to mix: Use a food processor, pastry cutter, or pastry blender—whatever you have.
- Added flavor: The natural tang from the sourdough pie dough makes it better than any store-bought crust.
- Make-ahead friendly: Store extra dough in a freezer bag for next time.
Ingredients
- 2 ½ cups (300g) all purpose flour (or try whole wheat flour in my Milled Wheat Sourdough Pie Crust)
- 1 cup cold butter, cut into smaller pieces
- ½ cup (100g) active sourdough starter or sourdough discard
- ¾ teaspoon salt
- ¾ teaspoon sugar (can omit if making a savory pie)
- 4–6 tablespoons ice water (add just enough to bring dough together)
Step-by-Step Instructions
In a large mixing bowl, whisk together your flour mixture and salt. Then add the cold butter.
Cut the butter into the flour using a pastry cutter, pastry blender, potato masher, or pulse it a few times in a food processor. You’re looking for pea-sized bits—this is what creates those flaky layers later on.
Stir in your active sourdough starter or sourdough discard. Add a few tablespoons of ice water at a time, just until the dough starts to come together. Don’t overwork it—too much water or kneading can make it tough.
Form the dough into a ball and flatten it slightly. Wrap it in a piece of plastic wrap or cling wrap, and refrigerate for at least 1 hour (up to overnight). This helps the gluten relax and keeps that flaky crust texture.
On a lightly floured work surface, roll out your sourdough pie crust dough with a floured rolling pin. For a single pie crust, fit it into your pie pan or pie dish, trimming any excess dough. For a double-crust pie, divide the dough in half—one for the bottom crust and one for the top crust.
If making a single crust pie, blind bake before filling. Line the crust with a piece of parchment paper and fill with pie weights or dry beans. Bake at 375°F for 15 minutes, remove the weights, then bake another 5–8 minutes until lightly golden.
Baking Tips for Perfect Results
- Keep everything cold—your butter, your water, even your hands if possible.
- Use a bench scraper to lift and turn dough as you roll.
- If your kitchen is warm, chill the dough halfway through rolling. This easy way ensures a delicious pie crust every time, perfect for homemade pies or hand pies.
Storing and Freezing.
Wrap leftover dough tightly in plastic wrap and store in the fridge for up to 3 days or freeze in a freezer bag for up to 2 months. Thaw in the fridge overnight before using.
Frequently Asked Questions
Can I make this pie crust with sourdough discard?
Yes! This sourdough discard pie crust turns out beautifully flaky and flavorful. Discard adds that signature sourdough tang and is a great way to use up extra starter. You can also use active sourdough starter—both work equally well.
Can I use whole wheat flour in this recipe?
Absolutely. For a more nutritious twist, try my Milled Wheat Sourdough Pie Crust made with freshly milled flour. It’s wholesome, hearty, and still incredibly tender.
Do I need a food processor to make pie dough?
Nope! A pastry cutter, pastry blender, or even two forks work just fine. The key is to cut the cold butter into the flour mixture until it looks like coarse crumbs. The less you handle it, the flakier your crust will be.
What’s the best way to blind bake a sourdough crust?
To blind bake, line your pie dish with a piece of parchment paper, fill with pie weights, and bake at 375°F for 15 minutes. Remove the weights, then bake another 5–8 minutes until the bottom crust looks set. This prevents sogginess in single-crust pies like pumpkin pie or Strawberry Pie.
Can I freeze sourdough pie dough?
Yes! Wrap the dough in a piece of plastic wrap, place it in a freezer bag, and freeze for up to 2 months. Thaw overnight in the refrigerator before rolling out. It’s an easy way to get ahead on holiday pie recipes.
What’s the difference between sourdough and regular pie crust recipes?
A sourdough pie crust has the same flaky, buttery texture as a butter crust, but with the added bonus of sourdough flavor. It’s slightly more tender, thanks to the mild fermentation from the starter.
Can I use this crust for savory pies too?
Yes! This flaky sourdough pie crust works just as well for savory pies like Chicken Pot Pie as it does for sweet pies. Just skip any sugar if you’re making it for pot pies or savory recipes.
Tried this recipe?
I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!
The Best Sourdough Pie Crust Recipe (Sweet or Savory!)
Ingredients
- 2 ½ cups all purpose flour 300g (or try whole wheat flour in my Milled Wheat Sourdough Pie Crust)
- 1 cup cold butter cut into smaller pieces
- ½ cup active sourdough starter or sourdough discard 100g
- ¾ teaspoon salt
- ¾ teaspoon sugar can omit if making a savory pie
- 4–6 tablespoons ice water add just enough to bring dough together
Instructions
- In a large mixing bowl, whisk together your flour mixture and salt. Then add the cold butter.
- Cut the butter into the flour using a pastry cutter, pastry blender, potato masher, or pulse it a few times in a food processor. You’re looking for pea-sized bits—this is what creates those flaky layers later on.
- Stir in your active sourdough starter or sourdough discard. Add a few tablespoons of ice water at a time, just until the dough starts to come together. Don’t overwork it—too much water or kneading can make it tough.
- Form the dough into a ball and flatten it slightly. Wrap it in a piece of plastic wrap or cling wrap, and refrigerate for at least 1 hour (up to overnight). This helps the gluten relax and keeps that flaky crust texture.
- On a lightly floured work surface, roll out your sourdough pie crust dough with a floured rolling pin. For a single pie crust, fit it into your pie pan or pie dish, trimming any excess dough. For a double-crust pie, divide the dough in half—one for the bottom crust and one for the top crust.
- If making a single crust pie, blind bake before filling. Line the crust with a piece of parchment paper and fill with pie weights or dry beans. Bake at 375°F for 15 minutes, remove the weights, then bake another 5–8 minutes until lightly golden.
Notes
Baking Tips for Perfect Results
- Keep everything cold—your butter, your water, even your hands if possible.
- Use a bench scraper to lift and turn dough as you roll.
- If your kitchen is warm, chill the dough halfway through rolling. This easy way ensures a delicious pie crust every time, perfect for homemade pies or hand pies.
