Sourdough Pie Crust

5 from 1 vote

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.

Prep Time10

Chill Time2

Total Time2 10

Course: Sourdough

Cuisine: American

Servings: crust

Calories: 1364kcal

Author: Rebecca Warfield

Equipment

Pastry Cutter

Ingredients

113 g unsalted butter frozen
120 g all-purpose flour
1/2 teaspoon salt
1/2 teaspoon granulated sugar
120 g sourdough starter active or inactive
ice water

US - Metric

Instructions

Use a cheese grater to shred the frozen butter into a bowl or on a plate. Place the shredded butter in the freezer.
113 g unsalted butter
In a large mixing bowl, whisk together the flour, salt, and sugar.
120 g all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon granulated sugar
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.
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.
120 g sourdough starter
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.
ice water
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.
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.
When ready to bake, remove the pie dough from the fridge and follow your recipe instructions.

Notes

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.
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.

Nutrition