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Sourdough Pie Crust Recipe

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Sourdough Pie Crust is made with discard sourdough starter, flour and butter. What a gorgeous combination.

Sourdough Pie Crust
Sourdough Pie Crust for a single crust pie.

Use up your excess sourdough starter in this pie crust recipe for a tender, flavorful sourdough pastry.

This crust is surprisingly tasty with all sorts of pie filling recipe and makes a dynamite sourdough quiche crust too.

You will want to check out our Complete homemade Food junkie sourdough recipes Section for our sourdough bread recipes and other discard sourdough recipes too.

If you have made my coconut oil pie crust you will know I made butter crusts for many years that were a total PAIN and looked just awful. They tasted really good though.

Back then I was using a bowl, no fridge, and my old wooden rolling pin. No matter HOW much flour I used on the counter or rolling pin, the crust stuck to everything and rolled out uneven. And left a huge mess in my kitchen. Not fun.

Sour Apple Pie with sourdough pie crust
Sour Apple Pie with the cut outs baked right into the Crumble pie topping. They puffed up and turned out so cute!

When I kept the butter cold I could not get the cold butter distributed through the dough. And warm butter is a nightmare to work with. So, in frustration, I turned to oil crusts. I still make the coconut oil pie crusts. They are much easier than a butter crust for two crust pies and they taste good too.

Since finding the food processor method of making pie crusts, butter crusts are making a comeback in my kitchen. This Sourdough pie crust is easy to make and it even rolled out well. I could get it into the pie plate in one piece and flute the edge with no problem.

Both the sour apple pie and the Sourdough Pumpkin pie with those cute sourdough cut outs on top benefitted from this pie crust recipe. The flavor definitely went up a notch.

The sour apple pie seemed like a good match for this flavorful crust. The Pumpkin pie was a bit more of a gamble. We were astonished the pumpkin pie turned out so well with this crust. Yum!

Sourdough Pumpkin Pie
Sourdough Pumpkin Pie with sourdough pie crust pumpkins.

And then came Thanksgiving. Kayti used my frozen pie dough to make a pumpkin, pecan and this beautiful strawberry Rhubarb Double crust pie.

Strawberry Rhubarb Pie with a Sourdough Pie Crust in a white nine inch pie plate
Strawberry Rhubarb Pie with a latticed Sourdough Pie Crust

Kayti found it really easy to work with the defrosted pie dough. The flavor was outstanding in all the pies. The family demolished all of them but the strawberry rhubarb went fast!

The conclusion is…this pie crust is surprisingly versatile. Many pie fillings taste really great with this sourdough pie crust.

I have made hand pies, apple turnovers and all sorts of recipes with this sourdough discard recipe.

sourdough hand pies on a plate
Blackberry Sourdough hand pies

The success of this crust is definitely in the method.

Keep EVERYTHING cold while making it. I bought a stainless rolling pin and put it in the fridge for about a half hour and kept it in there unless I was rolling with it. My rolling pin has disks of various sizes so I can easily roll out an even pie crust (LOVE that).

A food processor is a MUST to get that pesky cold butter evenly distributed without warming it up too much. You need to be quick when working with butter.

TIP: If you get called away, put everything back in the fridge before you proceed with the recipe.

The Sourdough Starter:

  • I’m using my wild all purpose flour sourdough starter with 100 Percent hydration. That means the flour and water are equal By Weight and the yeast are local wild yeast, not commercial.
  • If you are a sourdough baker all this lingo is nothing new to you. If you have a Food Scale I recommend you use it for better, more accurate recipes. I have the recipe in both weight and volume measures for you.
  • You will want your starter fed in the last week to keep the sourness of the pie crust in check.
Sourdough Starter
Recently Fed Sourdough Starter with 100% hydration. You don’t need a really active starter to have success with our sourdough pie crust.

To Roll out the dough:

  • Remove your dough from the food processor once the butter creates a crumbly dough. Gently Squeeze the dough into a ball and flatten it.
  • Sprinkle a little flour under the dough and turn the dough disk often as it increases in size while rolling it out to prevent sticking
  • If the dough begins to stick you can slide a spatula under the dough to gently release it from your counter or silpat mat.
  • Add more sprinkled flour as you continue to roll out the crust until you have the proper size dough circle. Fold the dough in half or roll the dough on your rolling pin. Now unfold or unroll the dough into your pie plate. (my pie plate is 10 inches).
  • The finished dough circle should leave about an inch of overlap evenly around your pie edge. Cut off any dough longer than that and keep the scraps. Repair any short areas or thin spots with the scrap dough.

To flute the dough edge:

  • Fold the overlapping dough under itself to create a double layer of dough all the way around your pie edge.
  • Now flute the pie as you prefer or finish the edge with a fork as I did for my pumpkin pie.
  • The method I use to flute the crust is to gently pinch the dough between my thumbs and forefingers and give the dough a twist. Repeat all the way around the pie.

Decoration idea:

  • As you can see on both of the pies I made I used pie cutouts to decorate the pie top.
  • The extra dough scraps are perfect for this. After the Sour Apple pie filling was in the pie plate and the crumble finished I set the three leaf cut outs in the center and baked the pie.
  • For the pumpkin I baked the pumpkin cut outs separately for 10 minutes until golden. After the pumpkin pie was completely baked, I set the cut outs on the warm pie. So cute!

To Bake:

  • Follow the directions for the pie you are making. Our sour apple pie baked with just the correct amount of brown on the fluted edge. The pumpkin pie got a bit brown on the edge with the forked finish.
  • I tried to protect the edge with tinfoil but could not get a close fit without ruining the pie top. (you can see the marks made by the tinfoil on the pumpkin custard. To avoid this in future I’m going to buy pie shields to protect the pie crust better.
Sourdough Pie Crust in a nine inch brown pie plate. Ready to bake.
Sourdough Pie Crust is a delicious crust made with butter. A delicious crust that compliments many pie fillings.

Sourdough Pie Crust Recipe:

This is a VERY simple pie dough and it’s easy to work with IF you follow our tips. Watch the video to see how easy this delicious butter crust is to work with. It’s resilient and comes off the counter easily. This recipe will make enough dough to do TWO deep dish single crust pies or ONE deep dish two crust pie.

I give the instructions for a blind baked crust in the printable recipe card below.

FOR BEST RESULTS: Every stage of handling requires the dough to stay COLD.

  • Be quick and deft as you handle the dough.
  • A cold rolling pin helps but the dough MUST be cold or it will fall apart as you work it.. My rolling pin is stainless steel. I put it in the fridge (or freezer) before I make this pie dough to help keep the dough cold and workable.
  • Divide the dough into two equal pieces. (keep the dough ball you’re not using in the fridge) Shape the pieces into flattened discs and wrap in plastic wrap.
  • IF the dough gets warm and starts causing you trouble, chill it thoroughly before rolling it out. This dough will hold several days in the fridge if necessary.
  • Make sure your sourdough starter has been recently fed (within a week) and is well chilled.

To freeze the dough (up to three months):

  • Place the plastic-wrapped discs in a freezer bag with air sucked out and labeled by date and what’s in the bag.  To use the dough, defrost in the refrigerator overnight.

Your Printable Recipe Card:

Sourdough Pie Crust
Yield: 16 servings two single crust pies/8 servings one double crust pie

Sourdough Pie Crust

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

This is a fantastic recipe for using up extra sourdough starter. This pie crust has a lot of great flavor with a little tang which makes it perfect for savory pies and several sweet types of pie too. Using a food processor make this recipe very easy.

Ingredients

  • 1 1/2 cups all purpose flour, 6.6 oz or 187 g
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup butter, two sticks, cut into slices and well chilled (8 oz or 227 g)
  • 8 oz cold sourdough starter, 227 g

Instructions

  1. Every stage of handling requires the dough to stay COLD.
  2. Add flour, sugar, and salt to the bowl of the food processor. Pulse a few times to mix.
  3. Scatter the chopped pieces of very cold butter on top of the flour mixture. Pulse until the butter breaks up into small chunks.
  4. Pour the sourdough starter into the food processor and pulse until the dough barely holds together with some crumble.
  5. Remove the dough from the food processor and squeeze it a bit to hold it together. Lay the dough pieces on a large pastry board, silpat mat or countertop.
  6. Be quick and deft as you handle the dough. I recommend a very cold rolling pin. Mine is stainless and I put it in the fridge (or freezer) when I make pie dough to keep it cold.
  7. Divide the dough into two equal pieces. Shape the pieces into flattened discs and wrap in plastic wrap.
  8. The dough needs to chill thoroughly (at least an hour) before rolling it out. This dough will hold several days in the fridge if necessary.

Notes

The sourdough starter should be fed within the last week. Use it cold from the fridge. The sourdough starter needs to be at 100% hydration, which means that it is fed with equal parts flour and water, by weight.

To freeze the dough (up to three months), place the plastic-wrapped discs in a freezer bag with air sucked out and labeled by date and what's in the bag. To use the dough, defrost in the refrigerator overnight until pliable.

Blind Baking this Crust:

To Partially blind bake the crust:

for a quiche or other single crust pie recipe like our sour apple pie recipe(or you can omit the pre-bake and just see how you like the recipe).

For a filling recipe using a tart pan with straight sides:

  1. shape the crust in the oiled pan.
  2. Chill the dough in the pie pan until REALLY cold.(about 60 minutes in the fridge).
  3. Line the pie crust with parchment or foil.
  4. Fill with pie weights or bean to keep the crust shaped.
  5. Baked in preheated oven for about 7 minutes. Remove and fill with quiche filling.

    To make a single crust prebaked ( Fully blind baked) pie crust. (Great for no bake pies, cream pies or meringue pies)
  1. Form the crust over the edge of the greased pie plate (This helps the dough grip the edge of the plate and not shrink).
  2. Now CHILL the dough until it's really cold (about an hour in the fridge). (can put in freezer for 40 minutes or so to speed up the time).
  3. Line the pie crust with foil or parchment and fill with beans or other pie weights.
  4. Bake at 425 degrees F. in preheated oven for 10 minutes.
  5. Remove the crust from the oven and take out the pie weights.
  6. Dock the crust (pierce the bottom and sides of the crust with a fork several times)
  7. Lower the temperature to 350 degrees F.
  8. Bake an additional 25 minutes until the pie crust is lightly browned.

The calorie count is based on a single crust pie. Double (or nearly) the calorie count for a double crust pie.

Nutrition Information

Yield

16

Serving Size

16

Amount Per Serving Calories 173Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 224mgCarbohydrates 15gFiber 1gSugar 1gProtein 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

sourdough pie crust-pin image
This is a versatile Sourdough pastry dough is easy to make with sourdough starter discard and gives a rich flavor. The use of sourdough brings out a tender texture and can be used for pie and quiche recipes. #piecrust #recipe #easy #butter #sourdough #uses #designs

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Homemade sourdough pie crust-pin image
This is a versatile pie crust that is easy to make and gives a rich flavor. The use of sourdough brings out a tender texture and can be used for pie and quiche recipes. #piecrust #recipe #easy #butter #sourdough #uses #designs
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Marissa

Monday 28th of September 2020

Is this crust flakey?

Diane

Monday 28th of September 2020

Hi Marissa, If you keep the ingredients very cold and give it light handling it is very flaky and has great flavor. Please let us know how it turns out for you.

Jill Siegel

Wednesday 12th of August 2020

I just made this as the crust for a peach tart. Fantastic. So delicious and flaky. One of the best crusts I've tasted. Thank you!

Diane

Wednesday 12th of August 2020

Hi Jill, Thank you for letting us know. I appreciate your great review too. A Peach tart sounds just amazing right now. Happy Baking!

Wendy Dennis

Sunday 12th of July 2020

I love this recipe! I find it difficult to roll out, but it is work the effort. The flavor is amazing. And, it is somewhat forgiving if you don't more quickly enough to keep it chilled to the end. Thank you!

Diane

Sunday 12th of July 2020

Hi Wendy, Thanks for the great review. I use a bit of flour on my metal rolling pin to help with rolling out and a bit under the dough as I roll. Keep flipping the dough often so it doesn't stick. So happy you love the recipe. It's my go to pie crust anymore. Happy Baking!

Tiy

Monday 6th of July 2020

So glad I found this recipe! It’s great for both sweet AND savory pie options! I used one crust for a rustic apple galette and the other was used for turkey taco hand pies. Both were a hit with my picky husband and 3-1/2 yr old daughter! It makes me happy that I have yet another reason to not discard the discard! Thank you!

Diane

Monday 6th of July 2020

Hi Tiy, I'm so happy your family loves this sourdough discard recipe. Thanks for letting us know.:)

Leslie

Sunday 5th of July 2020

Hi Diane,

We were so impressed with this recipe! I chose it because another one I found on line required shortening and butter and I only had butter. What luck! I made a chicken pot pie my husband hasn’t stopped raving about, Yesterday he even picked a bucket of sour cherries for a pie!

I’m new to sourdough and was definitely all thumbs when it came to pastry prior to funding this recipe. It rolled out like a dream on parchment and easy to transfer to the pie plate.

Many thanks!

Diane

Sunday 5th of July 2020

Hi leslie, That's so great to hear. Thanks so much for letting us know this recipe is a hit with your family. It's my favorite pie crust for so many yummy fillings. Cherry pie sounds delicious for this crust! Have a great weekend. :)

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