The Only Sourdough Pie Crust Recipe You’ll Ever Need

Sourdough pie crust is perfect when it’s easy to make and versatile between savory and sweet dishes. This recipe uses plenty of discard, so it’s a great way to refresh your starter as well.

I used to be intimidated by pie crust. The rolling and the shaping seemed so tedious, and what even is a blind bake? Eventually I got into sourdough and gained some confidence in baking in general. I soon found myself wanting to see if I could make a homemade pie from my starter.

I realized that pie dough is both easy and quick to make. And sourdough pie crust is one of those recipes that uses a good amount of discard. Not only that but the dough freezes so well. I can make some sourdough pie crust when I need to refresh my starter and throw it in the freezer for later. Looking for a way to use up some pie dough? I have an awesome quiche recipe using this sourdough pie crust here.

What makes this recipe great

Flaky: Like any good pie crust should be, this one is buttery and flaky and the perfect complementary bite to any warm, delicious filling. Fill it with in seasonal fruits like apples in the fall, peaches in the summer, and mulberries in the spring, or in the winter, make a warm and hardy chicken pot pie with some homemade bone broth for extra nutrition.

Tangy: This recipe uses a lot of sourdough discard which is not only a great way to use it all up when I need to refresh my starter, but I think it also imparts a wonderful, complex flavor. This still has the traditional buttery taste you want and expect from a pie crust, but the slight funkiness that the fermented starter gives takes it to a whole new level.

Easy: I like to make this dough in one bowl. After the six ingredients are added, all that’s left is to incorporate, divide, and wrap. Then it chills for at least 2 hours, or it can be thrown straight into the freezer until you want to use it next!

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Supplies for making sourdough pie crust

The best way to incorporate butter into a pie dough for a great flaky crust is to grate it, so you’ll need a cheese grater. I put everything into a large bowl and use a scale to measure my ingredients in grams. I like to be exact when I divide the pie dough into two portions, so using a scale helps with that as well. And when the dough is mixed, it needs to be wrapped tightly in plastic wrap.

• Cheese grater
• Large bowl
• Food scale
• Plastic wrap

Making sourdough pie crust

Like with all my other recipes, the first thing I like to do is get all the ingredients measured and portioned before starting. This is called mise en place in the restaurant industry, and it’s a French culinary term that is literally translated to “set up.” It just means gathering and setting up all necessary ingredients ahead of making the recipe.

Grate the cold butter

I like to to place my grater inside of my bowl and grate my cold butter right into it. This keeps mess to a minimum and by putting the butter in first, it ensures that it doesn’t come to room temperature before grating.

Cut the ingredients together

Add the rest of your ingredients, and using a pastry cutter or a fork, incorporate the butter into the flour to form dry clumps throughout.

After cutting the butter and starter into the flour, switch to your hands. Form into a solid, buttery dough ball. It should be solid but malleable similar to playdough.

Divide and shape the sourdough pie crust

I like to be exact with my two portions. So I lay a sheet of plastic wrap over my scale to weigh out the dough. Then whatever that amounts to in grams, I divide in half, and portion the dough accordingly. This particular dough came out to around 660 grams, so one portion would be about 330 grams.

Wrap and store

I form the dough into pucks using the plastic wrap which keeps my hands clean and makes a tighter shape. Then I press any air bubbles out. Next it needs to chill for at least 2 hours before using or up to 3 days in the refrigerator. If I’m freezing it, the plastic wrapped dough goes into a freezer safe container or bag. Write the date on it, and store for up to 4 months.

When I’m ready to use it, I’ll take the dough out of the freezer the day before and let it thaw overnight in the fridge.

When I’m ready to bake, I’ll take it out and roll it flat on a clean work surface. To prevent sticking, I generously flour the counter, the dough, and the rolling pin. And with a little crimping of the edges, you have a beautiful sourdough pie crust that’s ready for any homemade pie!

Leave a comment below, and let me know what kind of dish you made with this pie crust! Want to save to make later? Pin the image below by hovering and selecting the Pinterest icon at the top left corner.