Homemade Sourdough Pie Crust
This sourdough discard pie crust is simple to make and a perfect go-to pie crust recipe. Use up that extra sourdough discard you have (or active sourdough starter!) to make this buttery, flaky pie crust. This recipe makes two pie crusts. It freezes beautifully, though, if you’re looking just to use a bottom crust. Perfect for fruit pies, custard-filled pies, (check out this banana cream pie recipe!) or French silk.
Oh, gosh, guys, I love this pie crust so very much. If the recipe looks familiar, you may recognize it from my sourdough pop-tart recipe. It’s so versatile and has become my go-to basic pie crust and pastry crust recipe!
Looking for more sourdough discard recipes?
Ingredients
- All-Purpose Flour – Pastry flour can be used in place of all-purpose. Do not substitute with bread flour.
- Granulated Sugar – Just a little bit is needed here!
- Salt – This helps balance the sugar.
- Butter – Make sure that your butter is *very* cold. I like to stick mine in the freezer for 20 minutes before grating it into the flour. Salted butter or unsalted butter works. I use salted butter. If you only have unsalted, add an additional 1/8 teaspoon of salt.
- Sourdough Discard – Cold discard works great here–you can also use active sourdough starter.
- Ice Water – The amount of water necessary will depend on how dry your kitchen is. For example, my kitchen is dryer in the winter, so I use more water for my pie crust during the colder seasons.
Step-By-Step Instructions
Start by preparing the dry ingredients. In a large mixing bowl, whisk together the flour, sugar, and salt until evenly combined.
Grate the cold butter using a grater or cut it in with a pastry cutter.
Add the butter to the flour mixture and work it in until the texture resembles coarse crumbs, with some pea-sized pieces of butter remaining.
Incorporate the sourdough discard by gently mixing it in with a fork until the dough starts to come together.
Drizzle in 1/4 cup of ice water and mix gently—this is where I like to start using my hands to bring the dough together. If it still feels dry or crumbly, add more ice water, 1 tablespoon at a time, until the dough holds together when pinched. Be careful not to overwork it, as this can make the crust tough.
Transfer the dough to a lightly floured surface and bring it together into a smooth ball. Flatten it into a disc, then divide it into two equal discs if you’re making a double crust or saving one for later.
Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour (or up to 3 days). If you’re only using one, the second disc can be stored in the freezer for up to 3 months.
Once chilled, roll the dough out on a lightly floured surface into a 12-inch circle, about 1/8-inch thick.
If the dough is too sticky, feel free to add more flour to the surface and the rolling pin.
Carefully transfer it to a 9-inch pie dish, gently pressing it into the edges without stretching.
Leave 1-inch of excess dough around the edges. Trim off any extra over hang. Fold the extra inch of dough under the edges.
Use your fingers to crimp or flute the pie dough around the edge of the crust. I press my index finger or knuckle in from the inside as I use two other fingers to shape it from the outside (see above).
Use a fork to pierce through the bottom of the crust multiple times.
To prevent shrinking, place the pie crust in the freezer for 15-20 minutes while preheating your oven to 375°F (190°C).
If your recipe calls for a pre-baked crust, line the chilled dough with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes.
Carefully remove the parchment and pie weights. Return the crust to the oven and bake for another 12-15 minutes, or until golden brown and fully baked.
Let the crust cool completely before adding your filling. Then, enjoy your homemade sourdough pie crust with your favorite pie recipe!
This crust is incredibly versatile—use it for fruit pies, quiches, or even a decadent chocolate tart. Enjoy!
Tips for Making This Sourdough Pie Crust the Best One Yet!
- Keep your butter, sourdough discard, and ice water COLD! I like to stick my butter in the freezer for about 20 minutes before grating to ensure that it’s nice and cold. Those cold ingredients are what will result in that perfect buttery, flaky crust.
- Be mindful of how much water you add. Always start by drizzling in the 1/4 cup of water. If you’ve attempted to combine the ingredients, but it is still far too dry and crumbly, drizzle in just a tablespoon at a time as you work the dough together. You don’t want a dough that is too wet.
- Have fun with it! Baking your own pie is a labor of love and a work of art. Nothing is perfect the first time we do it, but baking should be joyful. Try not to be too hard on yourself and just enjoy the process.
Homemade Sourdough Pie Crust
Equipment
- 9-inch pie dish
- grater
- Plastic Wrap
- pie weights or dried beans
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 16 tablespoons 2 sticks cold salted butter, cubed
- 1/2 cup sourdough discard
- 1/4 cup to 1/2 cup ice water
Instructions
- Prepare the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt until evenly combined.
- Grate the butter: Use a pastry cutter or grater to grate the butter. Add the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Incorporate the sourdough discard: Add the sourdough discard and gently mix with a fork until the dough starts to come together.
- Hydrate the dough: Drizzle in 1/4 cup of ice water and mix gently (this is the time I start using my hands to work the dough together). If the dough is still dry or crumbly, add additional ice water 1 tablespoon at a time, mixing after each addition, until the dough holds together when pinched. Be careful not to overwork the dough.
- Form and chill the dough: Turn the dough onto a lightly floured surface and bring it together into a cohesive ball. Flatten it into a disc, divide it evenly into two discs, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 3 days). If you're only using one pie crust, store the other one in the freezer for up to 3 months.
- Roll out the dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle, about 1/8-inch thick. *If the dough is too sticky, add more flour to the surface and the rolling pin. Carefully transfer it to a 9-inch pie dish, gently pressing it into the edges without stretching. Leave an extra inch around the edges and trim any overhang. Move around the pan as you fold the inch of dough underneath. Then crimp or flute the edges as desired. Use a fork to repeatedly pierce the bottom of the pie dough. If the pie you are baking requires an unbaked crust, stop at this step, add the filling, and bake per those instructions. You can freeze the crust for 15-20 minutes to help prevent shrinking before following the pie recipe instructions.
- Chill before baking: Place the pie crust in the freezer for 15-20 minutes while preheating the oven to 375°F (190°C).
- Blind bake the crust: Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes.
- Remove weights and finish baking: Carefully remove the parchment paper and pie weights. Return the crust to the oven and bake for an additional 12-15 minutes, or until the crust is golden brown and fully baked.
- Cool and use: Allow the crust to cool completely before adding your filling.
This sourdough pie crust is so flaky, buttery and delicious! If you make it, I’d love to hear your thoughts. 🙂