Overnight Sourdough Pie Crust

This pie crust is what happens when butter meets sourdough in the BEST way possible. It’s flaky, it’s rich, it’s delicious. The secret is letting it rest overnight… that’s when the starter works its magic and gives you this deep, complex flavor that regular pie crust just can’t touch. No sour taste, just richness. This takes about 10 minutes to actually make. The rest? Just waiting time while your fridge does the work. Oh, and if you’re in a hurry, a 2-hour rest will do.

This is one of my favorite sourdough discard recipes because it uses a full cup of starter. You’ll get two crusts with this, so you have some options on what you want to make. You can make a fully covered pie, a lattice-covered one, or two uncovered pies. And the filling is totally up to you.

Ingredients and Tools You’ll Need

Make sure your butter is frozen, not just cold. It will be easier to grate, and this will give you that flaky and buttery texture. You want your discard to be cold, too. If you don’t have discard, you can use a small amount of plain yogurt or buttermilk, but the flavor will be slightly different. Learn to make your own sourdough starter from scratch, but it will take a week before it’s ready.

This will make one double pie crust or two single pie crusts. If you want to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post. You can bake and freeze them for later, or just freeze the dough for later.

Equipment

• 9-inch pie plate

Ingredients

• 2 cups all-purpose flour
• 4 teaspoons sugar
• 2 teaspoons salt
• 1 cup unsalted butter (or two sticks – frozen and grated)
• 1 cup sourdough discard, cold

How to Make Sourdough Pie Crust

Step One: Mix Dry Ingredients

Mix your flour, sugar, and salt in a big bowl.

Step Two: Add Butter

Add the grated frozen butter. Use a pastry cutter, fork, or food processor to cut it into the flour until it looks like crumbs.

Step Three: Add Sourdough Discard

Add the cold sourdough discard and mix it in with a spatula. That’s the easiest tool for this job.

Step Four: Chill the Dough

Shape the dough into a disc, wrap it in plastic, and put it in the fridge for at least 2 hours. Overnight is better, and you can leave it up to 3 days.

Step Five: Roll and Bake

When you’re ready to bake, heat your oven to 375°F. Cut the dough in half and roll one piece into an 11-inch circle. Put it in your 9-inch pie pan.

Bake for 20 minutes if you’re pre-baking the crust, or up to 65 minutes if it’s filled, depending on your filling.

Using & Storing

Fill your pie with any fruit filling you’d like. I recommend my apple pie filling, blueberry pie filling, or cherry pie filling. You can also use this for a meat pie for dinner, like a delicious chicken pot pie.

Store the dough or the shaped, unbaked pie crust in an airtight container or plastic wrap in the fridge for up to 3 days. You can also freeze the dough by tightly wrapping it in plastic wrap and placing it in a freezer-safe bag or container for up to 3 months. When you’re ready to use it, thaw the dough overnight in the fridge before rolling it out.

If you want to bake it empty, then store it, it will last at room temperature in an airtight container for 2 days. Or you can wrap it in plastic wrap and freeze it for a month. Thaw it before using.

Questions and Troubleshooting

My Favorite Pie Recipes

From the classic to ice cream, there’s a pie for everyone and every occasion.

• This classic apple pie has a brown sugar crumble topping, so you only need one of your pie crusts.
• A creamy lemon pie with a graham cracker crust is fresh and easy for springtime.
• Everyone will love this super simple, no-bake chocolate ice cream pie.
• Cinnamon sugar apple peach pie is the best of both summer and fall.
• Having this classic lemon pie filling on hand makes desserts like cobblers and bars so easy.

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