Grandma used to say, “If your crust sings, your pie will shine.” Well, this sourdough pie crust sings buttery, golden joy. It’s become a favorite across Pinterest and TikTok for its incredibly flaky texture and gentle tangno sour attitude, just delicious depth. Best of all, it takes just 15 minutes of prep, making it perfect for both beginner and seasoned bakers alike.
This dough is soft, forgiving, and packed with flavor. You’ll start with cold, cubed butter, reliable all-purpose flour, and a scoop of active or discard sourdough starter. No fancy ingredients or equipment requiredit’s like your traditional pie crust just met its makeover. Scroll down for the full recipe and baking tips!
I learned to fold pie dough under the gentle guidance of my grandmother, her soft hands leading mine through laughter and flour-dusted tradition. Over the years, I’ve refined the balance of tang and tenderness. After many trials (and a few triumphs), the winner emerged: a dough that rolls out like silk straight from the fridge and bakes into golden, flaky perfection.
Why You’ll Adore This Sourdough Pie Crust
Let’s talk about why this sourdough pie crust will become your forever favorite:
Flaky perfection: Cold butter and careful folding make for crisp layers that flake and melt in your mouth.
A touch of tang: Sourdough discard adds flavor depthnot sournesselevating classic crust into something special.
Flexible fermentation: Short on time or planning ahead? Choose from a quick chill or an overnight ferment that boosts flavor complexity.
Universally useful: From juicy fruit pies to hearty pot pies, this dough performs beautifully in sweet and savory applications.
Key Ingredients: Simple and Reliable
Only five pantry staples stand between you and pie crust greatness. Here’s what you’ll need:
Ingredient
Purpose
250g All-Purpose Flour
The structured flour provides strength for rolling and crisp baking.
1 stick Cold Butter (cubed)
Essential for flaky layers and that rich, buttery flavor.
25g Active Sourdough Starter or Discard
Adds mild tang and aids fermentation for tenderness.
4–5 Tbsp Ice-Cold Water
Moistens the flouradd slowly until the dough just comes together.
1 tsp Fine Sea Salt
Balances and enhances the flavors overall.
How to Make It: Step-by-Step
This sourdough pie crust sounds gourmet, but the method is wonderfully straightforward. Here’s how to do it:
Mix flour and butter: In a large bowl or food processor, cut the cold butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter left intact.
Add starter and water: Gently mix in the sourdough discard and water, one tablespoon at a time, tossing with a fork until the dough begins to clump. Avoid overmixingit should just hold together.
Divide and shape: Split into two pieces (approximately 250g bottom crust, 200g top crust), shape into discs, and wrap tightly in plastic wrap.
Ferment the dough: Choose a short 4-hour chill for quick pies or ferment overnight at room temp (8–12 hours) for deeper flavor. Dough can also rest refrigerated up to 7 days.
Roll and bake: Let dough sit at room temperature for 10–15 minutes before rolling to prevent cracking. Roll gently and bake per your pie recipe instructions.
Pro Tips & Troubleshooting
Make your dough deliciousand drama-freewith these tested tips:
Keep butter cold: Cold fat makes flaky pastry. If it softens, toss the dough in the fridge for 10 minutes before resuming.
Sticky dough? Lightly flour your work surface and rolling pin, but avoid over-flouringthat can toughen the crust.
Fermentation note: Long ferments (up to 5–7 days in the fridge) deepen the crust’s flavor and work especially well for savory pies.
Problem
Fix
Dough is cracking
Let it rest and come closer to room temp before rolling.
Dough is sticky
Dust with a touch of flour, roll gently, and chill if needed.
Butter is melting
Pause and refrigerate the dough for 10-15 minutes before handling again.
Serving & Storage Tips
Make the most of your pie crust prep with these storage options and serving tricks:
For pre-baking: Freeze shaped, unbaked crusts for up to 1 month. Wrap tightly and bake from frozen with pie weights or after a 15-minute thaw.
For raw dough: Store tightly wrapped dough discs in the fridge up to 7 days, or freeze up to 3 months. Thaw chilled dough overnight in the refrigerator before use.
For baked pies: Store cooled pies in the fridge for 3–4 days. Wrap well and freeze up to 2 months. Reheat in oven for best crispness.
Storage Method
Timeframe
Fridge (raw dough)
Up to 7 days
Freezer (unbaked)
Up to 3 months
Fridge (baked pie)
3–4 days
Freezer (baked)
Up to 2 months
Expert Insight: Mastering the Sourdough Pie Crust
Adding sourdough discard introduces complexity often missing from traditional crusts. The fermentation extends tenderness and gives the layers exceptional resilienceno more soggy bottoms. A slow ferment especially benefits savory bakes like quiche or onion tart, balancing richness with subtle sour notes. This isn’t just pie doughit’s an upgrade worth every bite.
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The Secret to a Flaky Sourdough Pie Crust
After many floury afternoons adjusting hydration and fermentation windows, I finally cracked the flaky-crust code. One rushed attempt led to a heavy, disappointing shellbut those moments taught me patience. Now, with a balanced butter-to-flour ratio and reliable chill times, this recipe consistently yields a tender, layered masterpiece. It’s become my go-to for birthdays, holidays, and cozy Sunday bakes.
FAQs ( Easy Buttery Sourdough Pie Crust )
Can I use sourdough discard for this pie crust?
Absolutely! This sourdough pie crust recipe is perfect for using up your sourdough discard. The discard adds a wonderful tangy flavor and tender texture to the crust without requiring an active starter. It’s one of the most delicious sourdough discard recipes for Thanksgiving and works beautifully for both sweet and savory pies.
How is sourdough pie crust different from regular pie crust?
Sourdough pie crust has a subtle tangy flavor that adds complexity to your pies, plus the natural acids help create an incredibly tender and flaky texture. The sourdough also adds a slight depth that pairs wonderfully with both sweet fillings like apple or pumpkin and savory options. It’s easier to work with than traditional crusts because the acidity relaxes the gluten naturally.
Can this sourdough crust be used for savory pies?
Yes! This buttery sourdough pie crust works wonderfully for savory applications like quiches, pot pies, and savory tarts. The tangy flavor complements cheese, vegetables, and meats beautifully. For a sourdough quiche crust, you might want to reduce the sugar slightly or omit it entirely depending on your filling preferences.
How far ahead can I make this sourdough pie crust?
You can make this easy pie dough recipe up to 3 days ahead and store it wrapped in the refrigerator, or freeze it for up to 3 months. The flavors actually improve after resting overnight, making it perfect for Thanksgiving prep. Just thaw frozen dough in the refrigerator overnight before rolling, and let chilled dough sit at room temperature for 10-15 minutes to make rolling easier.
What makes this sourdough pie crust recipe easy?
This recipe uses simple ingredients you likely have on hand and doesn’t require any special techniques or equipment beyond basic mixing and rolling. The sourdough discard eliminates the need for active starter maintenance, and the dough is very forgiving to work with. Plus, the natural acids in the sourdough make it less likely to become tough from overworking, perfect for beginner bakers looking for sourdough inspiration.
Conclusion
This sourdough pie crust is buttery, flaky, and delightfully simple. With only 15 minutes of active time, it delivers bakery-level results using ingredients already in your kitchen. The tang of the sourdough discard adds flavor that’s subtle yet unforgettable. Whether you’re heading toward a sweet berry pie or a savory bacon quiche, this crust has your back.
For an extra twist, blend in a tablespoon of whole wheat flour for nutty warmth, or fold in chopped herbs like rosemary or thyme for savory fillings. Leftover dough freezes effortlessly, so your next pie party is just a thaw away.
So grab that rolling pin and channel Grandma’s wisdomif your crust sings, your pie will shine. Bake it, share it, and savor the joy it brings. Happy baking!
Olivia Farnsworth
Sourdough Pie Crust: Easy and Delicious Recipe
This easy buttery sourdough pie crust offers a naturally fermented, flaky texture perfect for both sweet and savory pies. Made with simple ingredients, it’s a versatile and delicious base for any pie or quiche.
In a food processor or by hand, mix butter and flour until butter is fully incorporated.
Add sourdough starter, cold water, and salt. Pulse or mix until dough forms a uniform ball, adding just enough water to avoid density.
Divide dough into two portions: about 250g for bottom crust and 200g for top crust.
Flatten each dough ball into a round disk and wrap tightly with plastic wrap or bees wrap.
Ferment either on the counter for 8-12 hours then refrigerate, or cold ferment in the fridge for 4 hours to one week.
Remove from fridge and let rest 10 minutes before rolling out.
Bake crust according to your pie recipe’s directions.
Notes
Keep the dough tightly wrapped to prevent drying. Adjust water carefully to maintain flakey texture. Fermentation time can be adjusted based on schedule and flavor preference.
