Sourdough Pie Crust

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This sourdough pie crust is tender, buttery, and perfectly flaky. Made with sourdough discard and a few simple pantry staples, it comes together quickly and works beautifully for sweet and savory pies.

An overhead view of a lattice pie made with sourdough pie crust

Table of Contents

True confession: I was intimidated by pie crusts for years.

Everyone made it sound so fussy. Keep the butter cold, don’t use your hands, work fast…and I never felt like I really knew what I was doing.

So I stuck with things that seemed easier, like sourdough peach cobbler and pumpkin cobbler.

But here’s the thing: homemade pie crust is just as simple. And this sourdough version is proof that if I can do it, you can, too.

This is a classic all-butter pie crust with a sourdough twist. The sourdough starter adds a subtle tang and helps create that perfectly flaky texture.

It’s an excellent base for everything from sourdough peach pie to sourdough Pop-Tarts made with homemade strawberry jam.

I’ve included extra tips in the recipe to help you keep the butter cold and feel confident throughout the process.

Why You’ll Love This Recipe

Flaky Texture: This sourdough pie crust recipe has flaky and buttery layers that melt in your mouth.

Sourdough: The sourdough starter adds a delicious, subtle tang. If you don’t have a starter yet, be sure to download my free sourdough starter eBook.

Make-Ahead Friendly: You can store sourdough pie dough in the fridge for up to 4 days or in the freezer for up to 3 months, so you can have it ready when you need it.

Versatile: This recipe works great for fruit pies, pot pies, quiches, hand pies, and more!

Ingredients

Flour: I used all-purpose flour for this recipe. But you can also use fresh-milled soft wheat. Check out my fresh-milled flour conversion guide to learn how to adapt this recipe.

Butter: Pop your butter in the freezer a few hours before making the pie crust. The colder the butter, the flakier the crust.

Sourdough Starter: You can use active or inactive starter for this recipe. But keep in mind that if you haven’t fed your starter recently, it will be more sour. Check out my active vs. inactive starter tutorial on YouTube to learn more.

Get the full list of ingredients and measurements on the printable recipe card below.

Tools You May Need

Box Grater: Use a box grater to shred the frozen butter.

Pastry Cutter: A pastry cutter makes incorporating the butter into the flour easier. If you don’t have one, you can also use a fork.

Rolling Pin: Using a rolling pin to shape the plastic-wrapped dough will prevent your hands from warming up the butter. I prefer a French rolling pin because it is easier to control.

Pie Dish: Once you are ready to bake, you’ll need a pie dish. I recently got a Le Creuset pie dish and love it!

Step-by-Step Instructions

Shredded butter on a plate next to a box grater

Step 1: Use a cheese grater to shred the frozen butter into a bowl or on a plate. Place the shredded butter in the freezer.

Dry ingredients in a mixing bowl with a wire whisk

Step 2: In a large mixing bowl, whisk together the flour, salt, and sugar.

A split image, the top showing butter and a pastry cutter in a bowl and the bottom showing the butter cut into the flour

Step 3: Remove the butter from the freezer and add it to the flour mixture. Use a pastry cutter to cut the butter into the flour until it forms pea-sized crumbles.

There will still be loose flour in the bowl at this point.

Sourdough pie dough with sourdough starter poured on top

Step 4: Add the sourdough starter and use a fork to initially mix it into the flour. Once it is coated in flour, switch to your hands and mix it together until the dough comes together.

Sourdough pie dough formed into a ball in a mixing bowl

Step 5: If there isn’t enough moisture to bring the dough together, add a teaspoon of ice water at a time just until it comes together. Do not add too much water.

Step 6: Turn the pie dough out onto a clean counter and use your hands to shape it into a disc.

Do this quickly to prevent your hands from warming up the butter.

Pie dough wrapped in plastic and shaped into a disc

Step 7: Wrap the dough in plastic wrap and use a rolling pin to flatten and shape the disc. This will prevent your hands from warming the butter too much.

Chill the pie dough in the fridge for at least 2 hours or up to 4 days.

Pie dough rolled into a circle, shown next to a pie dish, rolling pin, and butter

Step 8: When ready to bake, remove the pie dough from the fridge and follow your recipe instructions.

Tips for Success

This recipe makes one crust. If you need a double crust (a top and bottom crust), you will need to double this recipe.

Freeze your butter for a few hours beforehand and use discard straight from the fridge. This will ensure the butter stays nice and cold.

Don’t overwork the dough. Use your hands to mix the dough just until it comes together. It’s okay if it looks rough or a little shaggy.

When I add ice water to my dough, I use a 1/4 teaspoon and add water to different sides of the bowl. That way, the dough comes together more easily without overworking it or adding too much water.

If you are blind baking this pie crust, use pie weights to avoid bubbling.

A pie with a slice taken out and a small plate with pie and ice cream

How To Long Ferment Sourdough Pie Crust

Long fermentation is a great option if you want to make your sourdough pie crust more digestible or create a more sour flavor. It’s also super easy.

Prepare the pie crust as directed.
Shape it into a disc and wrap it tightly in plastic wrap.
Let it ferment in the refrigerator for 3-4 days. This long fermentation in the fridge will allow the wild yeast and bacteria to slowly metabolize the wheat without over-fermenting it.
When you are ready to bake, follow the recipe instructions for your pie.

Make Ahead & Storage Tips

You can store your sourdough pie dough in the fridge for 4 days.

For longer storage, store the dough in a freezer-safe container and freeze for up to 3 months.

You can also pre-bake and freeze the crusts for up to 3 months. This is a great option for busy holidays or last-minute desserts.

How To Use Sourdough Pie Crust

Sweet: Of course, sweet pies are the classic go-to. This sourdough pie crust is perfect for any fruit pie and makes a lovely lattice top.

Savory: Sourdough pie crust is also great for savory pies, such as chicken pot pie, meat pies, or vegetable tarts, with hearty, comforting fillings.

Quiche: This recipe also works great as a base for a quiche or other breakfast casserole.

Hand Pies: Sourdough pie dough also works great for homemade Pop-Tarts and other hand pies.

FAQs

Can I use this for double-crust pies?

Absolutely. This recipe works well for single and double-crust pies. Just double the recipe if needed.

How do I prevent a soggy bottom?

Blind bake the bottom crust (using pie weights) for custard pies, no-bake pies, or pies with juicy filling.

Why is my dough cracking when I roll it out?

It may be too cold or too dry. Let it rest at room temperature for 10–15 minutes, and sprinkle a little water over any dry spots if needed.

Will the crust taste sour?

Not really. It has a subtle tang that enhances flavor but is not overly sour, especially if you use it within a day or two.

Sourdough pie dough shaped in a pie dish with butter and scrapes of dough scattered

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