Go Back
–+ servings
Sourdough pie crust

Flaky Sourdough Pie Crust Recipe (Sweet or Savory)

by Sylvia Hofer
This sourdough pie crust is buttery, flaky, and perfect for sweet or savory pies. Easy to make, freeze, and roll out beautifully every time.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hour 10 minutes
Cook Time 23 minutes
Total Time 1 hour 33 minutes
Course Dessert
Cuisine American, Italian
Servings 8
Calories 148 kcal

Equipment

  • 1 large bowl
  • 1 Pastry cutter
  • 1 Fork or bench scraper
  • 1 Rolling Pin
  • 1 Pie pan

Ingredients
  

  • 1 cup active sourdough starter or discard
  • 2½ cups all-purpose flour
  • 1 cup cold unsalted butter cut into cubes or grated on a cheese grater
  • 2 teaspoons salt
  • 1 tablespoon sugar

Instructions
 

  • In a large bowl, whisk together your all-purpose flour, sugar and salt. If using a food processor, pulse a few times to combine.
  • Add your cold butter pieces to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until you have coarse crumbs, like small peas.
  • Add your active sourdough starter (or sourdough discard) and toss gently with a fork or bench scraper until the dough starts to come together. You want the dough to hold together when pinched but not be sticky.
  • On a lightly floured work surface, gather the dough into a rough ball. Use your bench scraper to fold it over itself a few times.
  • Divide the pastry dough in half for a double-crust pie (one bottom crust and one top crust) or leave it whole for a single pie crust.
  • Wrap each portion tightly in a piece of plastic wrap or slide into a freezer bag. Chill for at least 1 hour, or up to 3 days.
  • When ready to bake, let the wrapped dough rest at room temperature for 5–10 minutes so it softens slightly. On a floured surface, roll the dough into a 12-inch circle. Use quarter turns as you roll to prevent sticking. Transfer to your pie plate or pie pan, gently pressing into the bottom and sides.
  • Trim any excess dough, fold edges under, and crimp as desired.
  • Brush with egg wash for glossy finish (optional)
  • If you’re baking a pie with filling that bakes along with the crust (like apple pie, chicken pot pie, or any double-crust pie), follow the baking directions for that recipe.

Notes

If you’re baking the crust by itself for a cream pie or banana pie, you’ll need to blind bake it:

    1. Line the crust with parchment paper.
    2. Fill with pie weights or dry beans.
    3. Bake at 400°F for 15 minutes.
    4. Remove the weights and paper, poke holes in the bottom with a fork, and bake another 5–8 minutes, or until golden.
    5. Let the crust cool completely before adding your pie filling. This extra step keeps your bottom crust crisp and your pie beautifully flaky and tender every time.

Tips for Perfect Results:

  • Cold is key. Chill your butter before mixing.
  • Avoid overmixing. The less you handle it, the more tender your pie crust will be.
  • Rest the dough. This allows the gluten to relax and helps prevent shrinking.
  • Use a pastry cutter or cheese grater. They distribute butter evenly for a buttery sourdough pie crust.
  • Don’t skip blind baking for single crust pies, it’s the easy way to avoid a soggy base.
  • Store ahead: The dough can be frozen (well wrapped) for up to 3 months.

Nutrition

Calories: 148kcalCarbohydrates: 31gProtein: 4gFat: 0.4gSodium: 582mgFiber: 1gSugar: 2g
Tried this recipe?Let us know how it was!