The Best Sourdough Pie Crust Recipe (Sweet or Savory!)
This flaky, buttery sourdough pie crust is easy to make and works beautifully for both sweet and savory pies. Using sourdough starter adds incredible depth of flavor and tenderness to the crust—no store-bought dough can compare. Whether you're making pumpkin pie, chicken pot pie, or a rustic fruit tart, this recipe delivers perfect results every time.
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Servings: 0
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.