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–+ servings

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 minutes
Cook Time:1 hour 5 minutes
Ferment Time:12 hours
Total Time:13 hours 15 minutes

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.
    Overhead shot of a mixing bowl with flour, sugar, and salt, next to grated butter and sourdough discard in separate bowls.
  • 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.
    Side-by-side images showing grated butter being added to the flour mixture and then mixed to a crumbly texture.
  • 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.
    Side-by-side images showing sourdough discard being added to the flour and butter mixture, and the dough beginning to come together.
  • 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.
    Wrapped sourdough pie dough resting in plastic wrap on a white surface.
  • 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.*
    Sourdough pie dough divided and prepared for rolling on a floured surface.
  • 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.
    A pie pan with rolled out sourdough pie crust, ready for 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).

Nutrition

Calories: 2827kcal | Carbohydrates: 255g | Protein: 34g | Fat: 187g | Saturated Fat: 117g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 48g | Trans Fat: 7g | Cholesterol: 488mg | Sodium: 4685mg | Potassium: 323mg | Fiber: 8g | Sugar: 17g | Vitamin A: 5673IU | Calcium: 95mg | Iron: 12mg
Servings: 1 double pie crust
Calories: 2827kcal
Author: Katie Shaw