Sourdough Pie Crust

Introducing the magic of sourdough to your pies!

This sourdough pie crust recipe is a game-changer, yielding a buttery, flaky, and tender crust that’s a perfect canvas for both sweet and savory fillings.

Use it for a traditional apple pie, pumpkin pie, or a savory breakfast quiche, you will find yourself visiting this one often!

The recipe calls for 2 pie crusts meant to fit a 9-inch pie pan. If you only need 1 crust, reduce the recipe in half or freeze a crust for later! They freeze well for up to 3 months.

Tips for Success

• When making the pie crust, make sure all your ingredients are cold. I place the butter in the freezer for 15-20 minutes before mixing the dough. I also pull my sourdough discard directly from the fridge to keep the chill on it.

• Ensure the butter remains cut up in the dough like coarse sand. This can be achieved with a pastry cutter, bench scraper, silicone scraper, or even a fork. Those little bits of butter will burst when baked and this is what results in that desired flakiness!

• While this recipe does not call for any additional liquid, if you find your mixture is too dry, I suggest adding a teaspoon of ice water.

• The sourdough pie crust needs to be stored in the refrigerator for a minimum of 4 hours and a maximum of 4 days. You can freeze it for up to 3 months.

How to make sourdough pie crust

Ingredients & Equipment

• 250 grams of all-purpose flour
• 1 cup of unsalted butter cold
• 250 grams of sourdough discard (fed or unfed and cold)
• 1 teaspoon of sugar
• 1 teaspoon of salt
• 1 teaspoon of apple cider vinegar (or white vinegar)

You will need:

• Mixing bowl
• cheese grater
• bench scraper or pastry cutter
• food scale
• rolling pin

Instructions

• In a mixing bowl combine the flour, sugar, and salt.

• Next, add the cold butter by grating it into the mixture (alternatively you can cut the butter into small cubes).

• Using a pastry cutter, bench scraper, or fork cut the butter into the dry mixture until it resembles coarse crumbs.

• Add the sourdough starter and the apple cider vinegar.

• Use your hands to bring the mixture together until no more dry bits are in the bowl. If the mixture is not coming together, add 1 teaspoon of ice water.

• Form a rough disc shape and place it into plastic wrap.

• Use the plastic wrap to flatten the disc just a bit and then use a rolling pin to help smooth out the edges.

• Lastly, chill the dough for a minimum of 4 hours or up to 4 days before using.

How to roll out sourdough pie crust

• Before baking your pie, allow the dough to rest at room temperature for 15-20 minutes. This will make it easier to roll out.

• Place the dough on a liberally floured surface and cut it in half (if using 2 crusts).

• Then roll the dough into a rough 12-inch circle shape with about a 1/8-inch thickness. Tip: flour the rolling pin to avoid sticking.

• Start by rolling the dough from the center to outward and turning it after each roll.

• Use your rolling pin to lift the pie crust into the pie dish and press the crust into the dish.

• If using only 1 pie crust, feel free to flute the edges to create an appealing pattern.

• Using your thumb and index finger, pinch the dough gently together in a decorative pattern.

• Make sure to pierce some holes in the bottom of the crust before baking.

• You can then follow your pie recipe directions for baking instructions.

• If you are using a recipe with 2 pie crusts, simply fit the crust to the pie dish, fill the pie and then top it with the second crust.

• You may need to cut off any extra crust. Then crimp the edges of the two pie crusts together using your fingers or a fork until they are sealed together all the way around.

More sourdough dessert recipes:

• sourdough chocolate chip cookies
• sourdough donuts
• Sourdough Pumpkin Cake (with cream cheese frosting!)
• Apple Pie Made Easy