Flaky, buttery, sourdough pie crust is hands-down our favorite. It makes the perfect foundation for your favorite pie.
The nights have started to cool down, which has me dreaming about fall. That puts me in a baking mood pretty quickly.
I don’t know about you, but fall is my favorite season. Not just for the weather, or the changing fall leaves, or even the pumpkin spice lattes (try this tea version, if coffee isn’t your thing).
Really, it’s the food. I’m here for it. The light summer foods can take a back seat to all the comfort foods of fall. Pumpkin, squash, and apples gracing the table is the best part, and it looks pretty, too.
Sourdough pie crust is the perfect backdrop to the real showstopper, which is the filling. Whether it be for apple pie, pumpkin pie, pear, peach, or even chicken pot pie, you’re going to find yourself choosing sourdough pie crust from now on.
The fermentation of the sourdough starter with the grains yields the delicious, signature, sourdough flavor, and then it’s paired with all butter to make the flakiest crust. Print out this recipe or write it down and keep it in your recipe holder.
It is so versatile and delicious.
Why you will love this recipe:
Fermented: Some recipes call for sourdough discard (in which case, you could just mix this up, chill, and bake), but fermented grains are healthier and easier to digest.
Flaky: This all-butter crust is super flaky. Since the dough is fermented, the extra rise increases the flaky, tender texture, making your pie crust especially memorable.
Sweet or savory: This versatile recipe can go sweet or savory. Use it to make your favorite fruit or pumpkin pie, or use it for shepherd’s pie or chicken pot pie. Think of it as the canvas for your painting. I’m feeling pretty artsy today, apparently, with all my creative comparisons.
Sourdough Pie Crust Tips:
- You want everything cold before baking. After the dough has mixed together and fermented, place it in the refrigerator or freezer to cool before rolling out and baking. This will also help the crust be nice and flaky.
- If you are new to sourdough and need a starter, make sure to check out how to make a sourdough starter. It is easier than one might think. You simply need a little time and patience.
- This recipe makes a double crust. If you are only making a pie with a single crust, just wrap one half in plastic wrap and place in the freezer until you need it. You’ll be glad you did!
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Tools you may need:
Grain mill (optional) – I buy all my grain in bulk and freshly mill it.
Food processor or pastry blender
Large bowl
How to Make Sourdough Pie Crust
In a large bowl, combine flour, sugar, and salt.
Work in the butter, being careful to not over mix. The easiest way is to use a food processor. You can also use a pastry blender or just a fork.
Add in the starter and stir until combined.
Divide the dough in two and shape each half into a disk and wrap in plastic wrap. Chill in the fridge for at least 2 hours or up to 3 days.
Sprinkle a clean countertop with flour and roll out the dough until it is approximately 12″.
To roll out into a circle, I like to press my rolling pin down the middle of the dough ball. Roll it back and forth, and then turn the disc about a quarter turn, roll back and forth, continuing to do so until you get a circle. Add a touch more flour to the surface if the dough starts to stick.
Drape it over a 9″ pie plate.
Add pie filling.
Roll out the other half and drape it over the filling (I made an apple filling).
Trim the excess.
Optional: Crimp the edges and add a design to the middle for steam release. You can do this by making slits in the top or by using small cookie cutters to cut out a design before placing the second crust on top.
To make an apple pie:
Peel and slice 7 medium apples into a large bowl.
Sprinkle the apples with fresh lemon juice to prevent browning.
Combine 3 Tbsp flour (or 1/4 cup einkorn), 1/2 cup brown sugar, 1/2 cup cane sugar, and 1 tsp cinnamon.
Mix it all together, stir in the apples, and pour into the pie crust.
Dot with 1 Tbsp butter in the center.
Add the top pie crust.
Whip one egg white and brush it on top.
Bake for 40 minutes at 375 degrees. The crust should be golden brown. If you find the edges are browning too fast and the filling not ready yet, cover the edges with tin foil.
Find More Sourdough Favorites:
- Sourdough Cinnamon Rolls With Cream Cheese Topping
- Long-Fermented Sourdough Biscuits
- Einkorn Sourdough Bread
- Peach Cobbler
- Easy Cinnamon Maple Sourdough Apple Pie
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you!
Sourdough Pie Crust
Ingredients
- 2 cups all purpose flour, 280 grams
- 2 teaspoons sugar, 8 grams
- 1 teaspoon salt, 11 grams
- 1 cup cold butter, cubed (227 grams)
- 1 cup sourdough starter discard, 285 grams
Instructions
- In a large bowl, combine flour with salt and sugar.
- Work in the butter, being careful to not over mix.
- Add in the starter and stir until combined.
- Divide the dough in two and shape each half into a disk and wrap in plastic wrap. Chill in the fridge for at least 2 hours or up to 3 days.
- Sprinkle a clean countertop with flour and roll out the dough until it is approximately 12″.
- Drape it over a 9″ pie plate.
- Add pie filling.
- Roll out the other half and drape it over the filling
- Trim the excess.
- Optional: Crimp the edges and add design to the middle for steam release.
Notes
- You can use active sourdough starter or discard.
- You can cover with towel and allow to sit at room temperature to ferment for at least 8 hours or overnight, then refrigerate or freeze for a few hours before rolling out and baking. But I recommemnd just fermenting in the fridge for a few days to give a flakier crust.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve been trying to make pie crust for the last year without much success. Thought I would give this a try for Christmas. This crust came out beautifully! I used it to make a cherry pie with lattice for the top crust. My whole family loved it. Thank you!!!
So glad!
Hi! How do you think this pie crust would taste made with the full 2 cups or half of it with whole wheat flour?
Love all your recipes! You’ve made using sourdough starter much less intimidating!!
It may be a little tough/dry especially if using all whole wheat. I would suggest maybe half whole wheat flour. I’m so glad to help.
Can you use cake and pastry flour in this recipe? That’s what I normally use for my pie crust (non sourdough).
If so how much would I use by weight?
Lisa,
Love your site! I was super excited about trying this pie crust with the pumpkin pie I planned to make for Thanksgiving however when I went to roll it out the dough was hard, cracked and just crumbled. I’m not sure what I did wrong 😔 I did save the dough in case is salvageable. Please help 😅
Hmm did you wrap it in plastic wrap? My other thought is that it could be the thickness of your starter, if it is different than mine, the dough could be dryer than mine.
Hi Lisa!
If I am making a pie with a no bake filling, how long and at what temp do I bake the pie crust? Also, is it ok to use active starter instead of discard?
Is it okay to store them in the freezer until needed? If so, how long do they need to be out to unthaw before using?
Yes! Thaw out for a few hours before using.
Hello! I’m excited to try making this pie crust! I was wondering it you are supposed to use unsalted or salted butter? Thanks so much!
If using salted butter, don’t add salt to the pie crust when mixing the ingredients.
What would be the best dairy-free substitute for the butter in this recipe?
Lard or a dairy free butter alternative.
I used coconut oil instead of butter, I reduced the amount a bit, I left it in the fridge for 5 days and made a berry pie with it. It was the best crust I have ever made!
Hi! First – your sourdough recipes are amazing! I literally just started doing sourdough a couple of weeks ago and never thought I could, but your videos made it so approachable. I happily have made 6 loaves so far 😅 (who checks the scale during the holiday season, right?)
On another note – I wanted to make this for Thanksgiving, but with work I won’t have much time to do it the week of so I was thinking of preparing this week and freezing until next Wednesday. My question here is: how many days can I allow the dough to ferment before rolling out and freezing? Thank you!!!
Only 12-24 hours on the counter. You can leave it in the fridge up to 5 days before baking.
Cool Recipe!
Can I use this pie crust to make sourdough pop parts?
Yes, I’m sure that would work!