Sourdough Pie Crust: Easy to Make for the Holidays

Name: Sourdough Pie Crust
Prep time: 10 min
Cook time: 65 min
Total time: 795 min
Ingredients: 2 cups all-purpose flour; 4 teaspoon sugar; 2 teaspoon salt; 1 cup unsalted butter (or 2 sticks - frozen and grated); 1 cup sourdough discard (cold)

When most people hear sourdough pie crust, they think it’s this big, complicated process. But I promise you, making this is so easy! There’s only 10 minutes of prep and the rest is waiting! This crust is buttery, and flaky, and adds a unique tangy flavor that only sourdough can bring.

The key to a perfect result is to let the dough chill for at least 2 hours, but if you can, let it ferment overnight to develop that rich flavor. I love sourdough discard recipes because you can make so many things with leftovers!

Sourdough Pie Crust

This pie recipe combines buttery flakiness with a subtle tang, making it perfect for both sweet and savory pies.

Prep Time 10

Cook Time 1 5

Ferment Time 12

Total Time 13 15

Serving Size double pie crust

Ingredients

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

Instructions

Combine dry ingredients. In a large bowl add the flour, sugar, and salt. Stir to combine.
Add butter. Add in the grated unsalted butter. Using a pastry cutter or a fork, cut the butter into the flour mixture until it resembles crumbs. You can also use a food processor for this step.
Add sourdough discard. Add the cold sourdough discard into the flour mixture. Using a spatula, pastry cutter, or fork incorporate it into the flour mixture. Using a spatula is the easiest way to incorporate the discard into the flour mixture.
Shape and chill. Form the dough into a round disc or rectangle. Wrap the pie crust in plastic wrap and allow it to rest in the fridge for 2-12 hours. Overnight is best but it can be stored for up to 3 days.
Preheat oven. Preheat the oven to 375 degrees F.
Roll out. Remove the dough from the fridge and divide it evenly in two. Roll one part out into an 11-inch round or large rectangle. Fold and pinch the edges, then place it in a 9-inch pie pan. *This recipe makes 2 crusts, so you can use the other half to top your pie with a lattice top, fully covered, or make another single-crust pie.*
Bake. Bake the single pie crust at 375 degrees F for 20 minutes for a baked pie shell. If this is a filled pie it can bake up to 65 minutes depending on the filling.

Notes

The fermenting time depends on your preference. 2 hours is the minimum and the pie crust can ferment for up to 3 days. I find 12 hours is a nice time frame.

Unsalted butter was used, if you use salted butter or margarine, reduce the amount of salt used by half (1 teaspoon vs 2 teaspoons).

I love that this pie crust gives you so many options. You get two crusts which lets you make one fully, or lattice, covered or two uncovered pies. Plus you can fill it with anything – fruit, like this cherry pie filling or meat, sweet or savory.

Close-up of a prepared pie crust in a pie dish, with a bowl of flour and butter crock in the background.

This recipe is a staple for holiday baking. I hope you like it too!

Tips For The Best Sourdough Pie Crust

Use frozen butter: Grating frozen butter into the flour mixture helps create those flaky layers we all love in a pie crust.
Keep everything cold: Cold ingredients are key to a successful pie crust. Work quickly to keep the butter and dough from warming up too much.
Don’t overwork the dough: Handle the dough as little as possible to avoid toughening the crust. The less you mess with it, the flakier it will be.
Adjust for humidity: If your dough feels too dry or too wet, add a little extra flour or a teaspoon of cold water to get the right consistency.
Chill before baking: After rolling out the dough and placing it in the pie pan, chill it again for about 15 minutes to help prevent shrinking during baking.

Key Ingredients and Tools

When making this pie, there are a few key tools and ingredients that can make all the difference in your results. Here are some that stand out:

Sourdough Discard. This is the leftover starter you usually toss when feeding your sourdough. For more sourdough tips, check out this article. The discard adds a unique tangy flavor to the crust and helps with fermentation. If you don’t have discard, you can use a small amount of plain yogurt or buttermilk, but the flavor will be slightly different.
Frozen Butter. Using frozen butter instead of just cold butter makes it easier to grate and helps maintain the flaky texture of the crust. It’s essential for getting those buttery layers.
Pastry Cutter. This tool helps cut the butter into the flour without melting it from the warmth of your hands. If you don’t have one, you can use two forks or a food processor, but a pastry cutter gives you more control.
Plastic Wrap. Wrapping the dough tightly while it chills prevents it from drying out and allows the flavors to develop fully. If you’re avoiding plastic, beeswax wraps or a damp kitchen towel can work too.

Once you have these essential four items, making your sourdough pie crust will be a breeze.

Serving Suggestions

Serve with apple pie filling or blueberry pie filling for a delicious holiday dessert. For a savory dinner, fill with a chicken pot pie filling.

Troubleshooting and Help

Can I use whole wheat flour instead of all-purpose flour?

Absolutely! You can substitute whole wheat flour for all-purpose, but keep in mind that it might make the crust a bit denser and nuttier. You could also try using half whole wheat and half all-purpose flour for a balance between flavor and texture.

What if I don’t have a sourdough starter?

No worries! If you don’t have a sourdough starter, you can use a mix of half plain yogurt and half water to mimic the texture and tang of sourdough discard. The flavor won’t be exactly the same, but it’ll still be delicious. If you want to learn how to make your own, check out my sourdough starter from scratch recipe.

How do I know when the crust is ready to come out of the oven?

If you’re baking the crust without filling, look for a golden-brown color around the edges. For a filled pie, the filling should be set and the crust should be golden all over. It’s always a good idea to keep an eye on it during the last few minutes of baking.

Can I freeze the dough for later?

Yes, you can! Just wrap the dough tightly in plastic wrap and store it in a freezer bag. It’ll keep for up to 3 months. When you’re ready to use it, thaw it in the fridge overnight before rolling it out.

My dough feels too sticky—what should I do?

If your dough is too sticky, sprinkle a little extra flour on it as you work. But be careful not to add too much—just enough to make it easier to handle without making it dry.

Storing Leftovers

To store your pie, follow these simple steps:

In the Fridge: After shaping the dough into a disc or rectangle, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3 days. If you don’t plan to use it right away, letting it chill for at least 2 hours before baking will give the best results.
In the Freezer: If you want to store the dough for longer, it freezes well. Wrap the dough tightly in plastic wrap, then place it in a freezer-safe bag or container. It will keep in the freezer for up to 3 months. When you’re ready to use it, thaw the dough overnight in the fridge before rolling it out.
After Baking: If you have a leftover baked pie crust, store it in an airtight container at room temperature for up to 2 days. For longer storage, wrap it in plastic wrap and place it in the freezer for up to 1 month. Thaw at room temperature before using.

This way, you’ll always have a perfect pie crust ready whenever you need it!

I hope this sourdough pie crust recipe was easier to make than you thought. You can give any pie that extra ‘wow factor’ with its buttery flakiness and unique tang. So go ahead and make one or two pies, sweet or savory pies. Your options are endless!

Sourdough Pie Crust: Easy to Make for the Holidays