Dessert/ Sourdough Recipes

Sweet Cherry Pie with Sourdough Pate Brisee

This easy pie crust recipe uses discard sourdough starter, flour and butter to create a tender and flavorful sourdough pastry recipe. You can use the sourdough pie crust recipe to make any pie you want, or use this spiced sweet cherry pie filling!
sourdough pie crust with lattice top
It is so amazing what all your sourdough starter can do! Discovering new sourdough recipes that use discard is seriously so fun! Have you ever thought about making sourdough pie crust with your sourdough starter?
Well, not only can you, but its pretty good as well.
Sourdough pie crust is both hearty and and flavorful (especially with the sourdough starter, the wheat germ and the whole wheat flour), but it also yields a flaky and tender crust. Yes, I said the pie crust is both hearty and tender.
Cutting sourdough pie crust into lattice top strips

Sourdough Pie Crust (pate brisee)

The crust was awesome and so super beautiful, too. It is easy and fun to put together (its actually called a pate brisee, which is french for pie crust with lots of butter, haha).
When making a Pate Brisee, you use the heal of your hand to literally smear the butter through the flour.
I loved adding whole wheat flour, ground flax seed and wheat germ the sourdough pie crust.
The pie crust was hearty but still delicate and flaky. And it rolled and cut like a dream.
Seriously, I might never ever ever stray from this recipe.

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 Β 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.
putting lattice top pie crust on

Spiced Sweet Cherry Pie Filling

I decided to go into some uncharted territory for the filling here. I knew I wanted to do a lattice topped cherry pie (Joel’s favorite!) but I wanted to do something different. Sweet Bing cherries happened to be on sale, but to sweeten them up a bit I added some orange zest and juice.
I also went wild and added some almond extract instead of vanilla and some fresh thyme in there. Crazy, I know, and a ton of flavor going on, but I went with my gut instincts and just did it.


lattice top sourdough pie crust
This pie turned out AMAZING!! Oh my god, I am soo excited about this pie, I LOVE how it turned out! It was definitely so unique and so delicious! My mom doesn’t like cherry pie at all, because she says it is too tart and sickly sweet for her, but she actually licked the plate clean! No, really, my mother. Licked the plate. I am as shocked as you are.
sweet cherry pie with sourdough pie crust on a plate beside a fork

Love Sourdough? Check out over 60 great sourdough recipes, including other fun dessert sourdough recipes:

  • Sourdough Coffee Cake with Blueberries – This sourdough coffee cake recipe is an easy way to use sourdough discard, and a great way to have breakfast! The subtle sourdough flavor and juicy blueberries combine well in this tender and moist cake.
  • Cinnamon Spice Sourdough Biscotti – This lovely spicy biscotti recipe is a fun way to use your sourdough discard!
  • Sourdough Beignets – These pillows of doughs have a slight sourdough tang that works perfect here, and the texture is awesome. Pillowy and soft, with a slight chew.
  • Sourdough Kolaches – these yeasted thumbprint cookie with pumpkin butter and topped with a streusel are a fun sourdough dessert recipe to make
  • White Chocolate Cranberry Sourdough Blondies – This starbucks copycat recipe is a fun winter bar recipe to make with your sourdough starter.
  • Sourdough Chocolate Cake – This decadent and rich sourdough cake recipe is a showstopping dessert!
  • Mega Chocolate Sourdough Brownies These sourdough brownies are ultra fudgey, and rich. They are easy and quick to make, so you can enjoy them whenever you have sourdough discard to use. A great recipe to use your sourdough starter!


Sweet Cherry Pie with Sourdough Pate Brisee

Sweet Cherry Pie with Sourdough Pate Brisee

Yield: 9 Servings
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours

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.


Sourdough Pate Brisee

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 tsp salt
  • 1 TBSP sugar
  • 1 TBSP toasted wheat germ
  • 8 ounces (2 sticks) butter, cut into 1/2" chunks and frozen for a few minutes
  • 1 cup 100% hydration sourdough starter, fed

Twisted Sweet Cherry Filling

  • 4 cups bing cherries, pitted
  • 2 TBSP orange juice
  • 2 TBSP cornstarch
  • 1 cup sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of salt
  • 1/4 tsp almond extract
  • 1 TBSP orange zest


Sourdough Pate Brisee

  1. In a bowl whisk together the four, salt and sugar.
  2. Dump in all the butter and using your fingers rub and smash the butter into the flour, as fast as you can, so that it resembles sand with some clumps of butter still left.
    Add in the sourdough starter and fold in until it just starts to gather together in large clumps.
  3. Divide the dough into 8 pieces.
  4. Using the heel of your hand rub the dough along the counter, to smear the butter through the dough.
  5. Gather the dough into two pieces, flatten into discs, cover with saran wrap and place in the fridge for 45 minutes.
  6. Lightly dust the counter top with flour and take ONE of the crusts out of the fridge.
  7. Place it on the counter and roll it out until it will fit in the pie dish (you will want a bit of an overhang.
  8. Place the crust in the pie pan and place it in the fridge while you roll out the other crust.
  9. Roll the other crust out as large as you did the first one, but this time use a pizza cutter to cut out 8 nice sized strips.
  10. Pull the pie out of the fridge and dump the filling in (recipe is below).
  11. Place four of the strips on the top of the pie, evenly spaced.
  12. Working from one side at a time, overlay the four remaining strips, weaving them over and under.
  13. Rip off the excess of the strips, smash the ends into the bottom crust, and fold them over and under each other.
  14. Crimp the edges.
  15. Bake at 425 for 20 minutes.
  16. Tent with foil, lower the oven to 350 and bake for an additional 35-45 minutes.

Twisted Sweet Cherry Filling:

  1. Mix together the cherries, orange juice, cornstarch, sugar, cinnamon, nutmeg and pinch of salt and allow to sit for 15 minutes.
  2. Then add in the almond extract and orange zest.
Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving:Calories: 289 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 275mg Carbohydrates: 67g Net Carbohydrates: 0g Fiber: 4g Sugar: 32g Sugar Alcohols: 0g Protein: 6g


  • Reply
    shelley c.
    August 20, 2012 at 12:17 PM

    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!!!

  • Reply
    Hannah Grunzke
    August 20, 2012 at 1:37 PM

    It looks and sounds like your recipe turned out perfectly! Very pretty, too πŸ™‚

  • Reply
    August 20, 2012 at 1:44 PM

    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.

  • Reply
    Ilan @ IronWhisk.com
    August 20, 2012 at 5:54 PM

    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 πŸ™‚

  • Reply
    August 20, 2012 at 9:49 PM

    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*

  • Reply
    August 20, 2012 at 10:52 PM

    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!

  • Reply
    August 21, 2012 at 11:30 AM

    This looks lovely! Sometimes it really pays off to experiment and go with your gut!

  • Reply
    Amy (Savory Moments)
    August 22, 2012 at 10:56 AM

    This pie looks wonderful! I love the sourdough crust. What a great idea!

  • Reply
    August 22, 2012 at 4:39 PM

    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!!

  • Reply
    Cake Duchess
    August 26, 2012 at 3:14 AM

    Such a pretty pie:)I love sweet cherry pie in the summer time. So perfect for the pie month, Jenni:)

  • Reply
    June 14, 2013 at 11:09 AM

    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! πŸ™‚

    • Reply
      June 14, 2013 at 3:12 PM

      Soooo glad you liked it! And yes, I absolutely adore this crust! I cannot make any other kind anymore! πŸ™‚

  • Reply
    October 21, 2013 at 10:09 PM

    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?

    • Reply
      October 22, 2013 at 7:08 PM

      The starter should be added in after the butter has been incorporated, mix just until it starts to form large clumps.

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