Sourdough Pie Crust
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.
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:
- Mocha Chocolate Sourdough Cake
- Sourdough Kolaches
- Sourdough Chocolate Chip Cookies
- Double Chocolate Sourdough Brownies
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.
- Feed your sourdough starter and wait for it to become active, bubble, and to have doubled in size.
- 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.
- Measure the flour, sugar, and salt into a large bowl.
- 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.
- 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.
- Turn the dough out onto a floured surface and knead together just a time or two until the dough comes together nicely.
- 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!
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.
Frequently Asked Questions
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.
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.
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.
Check out other Sourdough starter recipes, including great sourdough starter discard recipes.
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Sourdough Pie Crust
Equipment
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
- 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)
- 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.
- Measure the flour, sugar, and salt into a large bowl.
- 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.
- 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.
- Turn the dough out onto a floured surface and knead together just a time or two until the dough comes together nicely.
- 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
- 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.
- Chill the rolled out crust in the fridge for 45-60 minutes minutes before baking.
- Follow your recipe as directed for baking.
For Blind Baking single crust recipes:
- Preheat the oven to 425 F. The oven needs to be well preheated before baking.
- 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.
- Bake at 425 F for 10 minutes.
- Remove the pie from the oven and reduce the oven temperature to 350 F.
- Remove the pie weights and parhcment paper from the pie crust.
- Gently piece the crust with a fork several times.
- 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.
- Cool.
This is the best sourdough pie crust I’ve made, and probably the easiest. I used 1/2 butter and 1/2 beef tallow. It was so flaky I would even say it’s the best crust I’ve ever made! Thanks for all your recipes, ideas, emails, and just good common sense advice! I wish you had been around when I was raising my sons!
I made the pie crust using leftover turkey for pot pie, it was the best pie crust I’ve ever had. I used half beef tallow and half butter and it came out so flaky. I kept it wrapped in my frig for 3 days before baking with it and it was distinctly sour but we loved it! I think your website is fabulous and there are so many recipes on here I want to try. Thank you!
My oven doesn’t go up to 3350 degrees!
Ha, well that’s a shame!
I may be missing something, but I don't see where the sourdough starter is used in the ingredients. I don't know enough to proceed on assumptions with something like this. Can you tell me if I'm wrong and point out where it describes when to add the starter?
The starter should be added in after the butter has been incorporated, mix just until it starts to form large clumps.
Just great! Scrumptious, full of flavour, perfect for a lazy day (or any other day :)) ) :). I've just made it, with some changes for my taste and I can say from all my heart that, indeed, this crust is a winner. Thank you for the inspiration and all the best wishes! 🙂
Soooo glad you liked it! And yes, I absolutely adore this crust! I cannot make any other kind anymore! 🙂
Such a pretty pie:)I love sweet cherry pie in the summer time. So perfect for the pie month, Jenni:)
Jenni, your pie is GORGEOUS. That first picture looks like it should be in a country lifestyle magazine or something. And the filling sounds OUTSTANDING – all those intriguing flavours. I'm totally putting thyme in my next cherry pie! Way to go!!
This pie looks wonderful! I love the sourdough crust. What a great idea!
This looks lovely! Sometimes it really pays off to experiment and go with your gut!
Nope, I certainly never expected sourdough in a pie but what a great addition it was! I had some problems with my pastry, but once I figure it out, I'll probably stay with this recipe too. That last picture of your pie is making me drool like crazy!
Love it so much, Jenni! I will definitely keep the recipe for T-Day. I'll join in on the next SD Surprises. I'm still in that baking funk!! *sigh*
Mmm I love cherry pie! I also really like the addition of thyme to cherries.. it really kicks up the flavour. I never would have expected though for the pie crust to be sourdough.. talk about a sourdough surprise 🙂
Ahhh, I made a lattice pie (well, little tarts) too! But not cherry, though looking at yours, I wish I had. That filling looks like jammy cherry perfection, and the flavours sound delicious. In fact, the whole pie is beautiful.
It looks and sounds like your recipe turned out perfectly! Very pretty, too 🙂
Your pie looks absolutely amazing. I love the flax and wheat germ in the crust – I bet it had a really great texture. And the filling sound like such an explosion of flavors!! Outstanding job!!!