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Sourdough Pie Crust

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Sourdough pie crust is a tender, flakey, all butter crust with a deep and satisfying flavor. A great use of your sourdough starter! A great pie crust recipe for any pie you want to bake, sweet or savory.

sourdough pie crust in grey glass pie plate on tiled background

Your sourdough starter can do so much more than bread! If you are a sourdough baker, you know how fun it is to find new ways to use your starter in new and unexpected ways. This easy pie crust is about to be your new favorite recipe! 

Other recipes that use sourdough starter in dessert:

close up view of sourdough pie crust with crimped edges. Pie plate on tiled background with rolling pin in background.

Sourdough Pie Crust 

I think I like sourdough pie crust better than regular pie crust. Seriously. It is tender, flakey, and tastes so great.

The naturally acidic nature of sourdough starter tenderizes the gluten development in the crust dough, which helps to keep this pie crust tender. 

The active yeast in the starter helps to create an even flakier crust, as the yeast will create just a little lift in the crust as it bakes.

The slightly yeasty, slightly sour flavor of the sourdough in the crust works to really deepen and enhance the flavor of your pies.

How to make this recipe

Making pie crust with your sourdough starter is very similar to making regular pie crust. This particular recipe uses a French method called Pate Brisee. This all butter pie crust is tender, flakey, and oh so versatile.

The secret to getting a nice and flakey pie crust is “cold and quick”! Use cold butter and work as quickly as possible. This will help the butter to be worked into the dough without it melting. 

  1. Feed your sourdough starter and wait for it to become active, bubble, and to have doubled in size.
  2. Cut the butter into small cubes and place it in the freezer while you gather and measure the rest of your ingredients. You don’t want the butter to be frozen (that will just introduce extra water into your crust, which you do not want), you just want it to be really cold.
  3. Measure the flour, sugar, and salt into a large bowl.
  4. Cut the butter into the flour mixture with a pastry cutter or knife. You could also use your fingers, but make sure you work quickly to avoid melting the butter. Using a food processor is another option, too.
  5. Add the active sourdough starter to the mixing bowl and gently stir with a rubber spatula until the starter and the flour are mostly combined. It might not come together perfectly with just the spatula, but should come together nicely after a knead or two. There is no liquid in this recipe other than the water already present in your starter.
  6. Turn the dough out onto a floured surface and knead together just a time or two until the dough comes together nicely. 
  7. Divide the dough in half and shape into discs. Wrap each disc in plastic wrap and place in the refrigerator for at least 45 minutes, or up to a few hours. Make your disc a little flat and thinner than it is thick, which will help you roll the chilled crust out.

The longer you leave the sourdough pie crust in the fridge, the more pronounced the sourdough flavor will be. You can leave it in the fridge for up to 4 days.

*Note: This recipe makes a double pie crust. If you only need one, you can freeze the second one!

collage showing steps to mix sourdough pie crust dough

The secret is in the butter

This is one of those places where quality really, really matters. Use the best quality butter that you can find – one with a great taste that you enjoy. This is not a place to pinch your pennies, pie crust is a place to splurge!

This recipe uses all butter, but you can use half shortening in the recipe as well. 

Rolling pie crust dough

When you are ready to bake, remove the disc from the fridge and let it rest on the counter for 10 minutes, just to take a little of the chill out of the dough and make it easier to roll. You want it to stay cold as this will help keep your flakey layers.

Place the dough on a lightly floured work surface (I like to use a silicone baking mat to roll out on) and use a floured rolling pin to roll out the dough to a circle of a ⅛” thickness. Roll from the center outwards, turning the crust 90 degrees around while you roll to help you get a nice circle that is at least 2” larger than your pie plate (this will leave room for the depth of the pie plate plus give you overhang for crust decoration).

You can use the rolling pin or your silicone baking mat to help transfer your crust to the pie plate. Use your hands to carefully press the dough into your pie plate. Don’t stretch or smash your dough, gently place and press. 

Follow your pie recipe as directed for baking.

collage showing steps to roll out pie crust

Frequently Asked Questions

What kind of sourdough starter do I need for this recipe?

This recipe uses a fed and active sourdough starter that is at a 100% hydration. You will need to feed your starter and then have it be bubbly and active before making this recipe. 
You can make this pie dough with sourdough discard as well. I like to use an active starter as it helps the crust be extra flakey and tender, but discard will work just fine, too! 
For reference on how to properly feed your sourdough starter and how to know when it is active, read the article Feeding Your Sourdough Starter.

Can I store the crust before using it?

You can prep this crust ahead of time. Wrap the disc in plastic wrap and place in the fridge for up to 4 days. The longer the crust sits the more pronounced the sourdough flavor will be.

Can I freeze this pie crust?

Yes! You can freeze your unbaked pie crust for up to 3 months. Wrap the disc of dough tightly in plastic wrap and then place in a labeled freezer bag.

How to make the best sourdough pie crust:

  • Start with a hot, to temperature oven. Allow it to be at temperature for at least a full 10 minutes (and check with a thermometer) before placing your sourdough pie crust inside. Then reduce your temperature  to finish baking. This helps to achieve a crispy crust that is cooked through all the way.
  • Use a rack on the lower 1/3 of the oven to help the crust cook all the way without browning too much.
  • Keep on baking until the juices are bubbling! Underbaking a pie is not good.
  • Allow the pie to cool completely before cutting into it. You need at least 2 hours.

How to use this pie crust recipe

This sourdough pie crust dough works great in so many recipes! You can use it in place of any regular pie crust.

For desserts, try it in these strawberry galettes.

You could also use it in these savory Beef Empanadas or these easy sausage rolls

This crust works well for double crust pies, single crust pies, chicken pot pies, galettes, hand pies, turnovers and more.

sourdough crust in pie plate

Check out other Sourdough starter recipes, including great sourdough starter discard recipes.

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Yield: 2 pie crusts

Sourdough Pie Crust

sourdough pie crust in grey glass pie plate on tiled background

This sourdough pie crust recipe is both hearty and tender and the sweet cherry filling is spiced perfectly. Its a unique and flavorful dessert recipe you won't soon forget.

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 15 minutes

Ingredients

Sourdough Pie Crust

  • 2 cups all purpose flour
  • 1 Tablespoon granulated sugar
  • 1 teaspoon salt
  • 8 ounces (2 sticks) good quality butter, cut into 1/2" chunks and frozen for a few minutes
  • 1 cup 100% hydration sourdough starter, fed

Instructions

Making the pie crust

  1. Feed your sourdough starter and wait for it to become active, bubble, and to have doubled in size. (This step is optional, but highly suggested as it makes your crust tender and flaky)
  2. Cut the butter into small cubes and place it in the freezer while you gather and measure the rest of your ingredients. You don’t want the butter to be frozen (that will just introduce extra water into your crust, which you do not want), you just want it to be really cold.
  3. Measure the flour, sugar, and salt into a large bowl.
  4. Cut the butter into the flour mixture with a pastry cutter or knife. You could also use your fingers, but make sure you work quickly to avoid melting the butter. Using a food processor is another option, too.
  5. Add the active sourdough starter to the mixing bowl and gently stir with a rubber spatula until the starter and the flour are mostly combined. It might not come together perfectly with just the spatula, but should come together nicely after a knead or two. There is no liquid in this recipe other than the water already present in your starter.
  6. Turn the dough out onto a floured surface and knead together just a time or two until the dough comes together nicely.
  7. Divide the dough in half and shape into discs. Wrap each disc in plastic wrap and place in the refrigerator for at least 45 minutes, or up to a few hours. Make your disc a little flat and thinner than it is thick, which will help you roll the chilled crust out.

Rolling the dough

  1. When you are ready to bake, remove the disc from the fridge and let it rest on the counter for 10 minutes, just to take a little of the chill out of the dough and make it easier to roll. You want it to stay cold as this will help keep your flakey layers.
  2. Place the dough on a lightly floured work surface (I like to use a silicone baking mat to roll out on) and use a floured rolling pin to roll out the dough to a circle of a ⅛” thickness. Roll from the center outwards, turning the crust 90 degrees around while you roll to help you get a nice circle that is at least 2” larger than your pie plate (this will leave room for the depth of the pie plate plus give you overhang for crust decoration).
  3. You can use the rolling pin or your silicone baking mat to help transfer your crust to the pie plate. Use your hands to carefully press the dough into your pie plate. Don’t stretch or smash your dough, gently place and press.
  4. Chill the rolled out crust in the fridge for 45-60 minutes minutes before baking.
  5. Follow your recipe as directed for baking.

For Blind Baking single crust recipes:

  1. Preheat the oven to 425 F. The oven needs to be well preheated before baking.
  2. Line the pie crust with parchment paper and fill with pie weights or dried beans. The crust does have a tendency to shrink while it bakes, so FILL the crust with as much weight as you can to help keep it in place.
  3. Bake at 425 F for 10 minutes.
  4. Remove the pie from the oven and reduce the oven temperature to 3350 F.
  5. Remove the pie weights and parhcment paper from the pie crust.
  6. Gently piece the crust with a fork several times.
  7. Bake for an additional 20-25 minutes, until the pie crust is lightly browned. Use a pie crust shield if the edges of your crust are browning too fast.
  8. Cool.


Notes

The longer you leave the sourdough pie crust in the fridge, the more pronounced the sourdough flavor will be. You can leave it in the fridge for up to 4 days before rolling and baking it.

This recipe uses all butter, but you can use half shortening in the recipe as well.

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Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 92Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 119mgCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 2g

Nutrition information is an estimate and is provided for informational purposes only. For the most accurate information, please calculate using your specific brands and exact measurements.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk.

sourdough pie crust with lattice top
Cutting sourdough pie crust into lattice top strips
close up of placing sourdough pie dough in lattice weave
lattice top sourdough pie crust
sweet cherry pie with sourdough pie crust on a plate beside a fork

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