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.
Made this pie crust for quiche. Stored in the fridge until ready to use (maybe 3-4 days) and tasted delicious!!!
I made the crusts 24 hrs in advance for a chicken pot pie. Oh my GOODNESS!!!! I am never going back to regular pie crust again. The tang in the crust made it way too easy to go back for more pie, and the flakiness was just perfect.
If placing straight in the fridge after mixing the dough, would you say 3 days would fully ferment the grains? Or is it better to just leave out if I’m wanting it fermented? Love all your recipes, thank you!
Three days should ferment the grains in the fridge!
I didn’t even wait the 8 hrs for chill time. It turned out delicious and it’s the only pie crust I will ever make again!
After fermenting in the fridge, can you put this into n the freezer to use later, and run rethaw before use?
Yes, that should be fine!
Made 6 mini pies with just 1 disc and froze the other for later. I made mini chicken pot pies and they were delicious!! This recipe is a keeper.
I tried this recipe and it was perfect! Loved it so much! Now I was to use up my grains (spelt and hard white wheat).
Could I replace the all purpose flour with spelt flour? If so, how much? Thanks!
I would start by replacing 50%.
I just made this for dinner and made a chicken pot pie. Holy Moley! It was delicious. The crust was absolute perfection. Thank you so much for your recipes! I use yours almost exclusively.
Can I replace the sugar with honey?
What temperature do I put it on to cook and how long ☺️
This is just a recipe on how to make the pie crust. You will follow any pie recipe and their instructions for baking the pie. Here’s an apple pie recipe!