The first time I made a sourdough pie crust, I used a rolling pin that smelled vaguely like cinnamon toast and a lot of crossed fingers. Now it’s trending again thanks to a wave of old-school recipes making a modern comeback. About time, if you ask me.
This easy pie dough recipe blends cold butter, sourdough discard, and just a touch of chill in both temperature and vibe. Pantry staples, no fluff. Think: grandma’s pie dough meets that sourdough starter you keep forgetting to feed. Full details in the blog!
I grew up watching crusts get patched with love (and sometimes duct tape energy). Now, I test recipes with equal parts nostalgia and know-how. This one has a flaky secret I swear by. Whether for a sourdough quiche crust or holiday dessert you’re in good hands.
Why You’ll Love This Sourdough Pie Crust
Flaky and buttery: Every layer is melt-in-your-mouth perfection, whether for a holiday dessert or a savory quiche.
Cozy nostalgia: It’s the perfect blend of old-school, homemade charm and sourdough inspiration.
Versatile: Works for sweet pies, savory tarts, or even as a sourdough quiche crust. Plus, it’s a great addition to your sourdough discard recipes collection.
Make-ahead friendly: Chill it in the fridge for up to a week or ferment it overnight for extra flavor.
Key Ingredients and Flexible Swaps
This easy pie dough recipe keeps things simple with just five ingredients:
Ingredient
Function
Swaps
250g Flour
Structure and base for the dough
All-purpose or whole wheat flour
1 Stick (8 Tbsp) Cold Butter or Lard
Creates flaky layers with pockets of fat
Lard for savory pies, unsalted butter for desserts
25g Active Sourdough Starter
That signature tang and fermenting magic
Any bubbly sourdough discard
4-5 Tbsp Cold Water
Binds everything together
No swapscold is key here
1 tsp Salt
Essential enhancement for flavor
Optional for sweeter desserts
Pro Tip: Keep your ingredients coldespecially the butter. This little hack makes all the difference for those glorious, flaky layers!
How to Make Sourdough Pie Crust
This sourdough crust is simpler than it soundsjust mix, chill, and roll. Let’s break it down:
Mix the base: Combine cold butter and flour until the butter is broken into pea-sized bits. A food processor works wonders, but a pastry cutter (and clean hands) will do, too.
Add the magic: Stir in sourdough starter, cold water, and salt. Mix until it just comes togetherno overmixing!
Divide and shape: Form two dough balls: one for the bottom crust (250g) and one slightly smaller for the top (200g). Flatten each ball into a disk for easier rolling later.
Chill out: Wrap the disks tightly and choose your ferment option:
Counter fermentation: Let them sit for 8-12 hours, then chill before rolling.
Cold fermentation: Pop the disks in the fridge for 4 hours to a week.
Get rolling: Let the dough rest at room temp for 10 minutes before rolling it out. Follow your pie or tart recipe for baking instructions!
Storage and Make-Ahead Tips
This dough is as flexible as life allows. Need to prep ahead for Thanksgiving or a busy weeknight dinner? Here’s how:
Storage Method
How Long
Tips
Fridge
Up to 1 week
Wrap tightly to avoid drying out. Make sure to chill before rolling.
Freezer
Up to 3 months
Freeze disks or rolled-out dough in parchment and a freezer-safe bag.
Counter (Fermentation)
8–12 hours
Don’t skip the fridge after fermentingit’s much easier to roll cold dough!
FAQs and Troubleshooting
Sometimes pie dough fights backit happens to the best of us. Here are some common issues and solutions:
Problem
Why It Happens
Fix
Dough is too sticky
Too much water or butter softened
Add a sprinkle of flour, and chill for 15 minutes
Cracking when rolling
Dough is too cold
Let it rest at room temp for 5–10 minutes
Tough crust
Overmixing the dough
Handle dough gently and don’t skimp on chilling
This sourdough pie crust recipe is forgiving. With a little practice, you’ll have buttery, flaky pies ready for Thanksgivingor any cozy weekend at home!
Expert Insight: Mastering the Sourdough Pie Crust
Sourdough pie crusts offer a unique depth of flavor and a tender, flaky texture thanks to natural fermentation. This process enhances gluten development subtly, resulting in a crust that’s both sturdy and delightfully crisp. Embracing a sourdough pie crust can elevate any pie with its complex tang and improved digestibility.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
The Trials and Triumphs of My Sourdough Pie Crust
Perfecting this sourdough pie crust took more attempts than I’d like to admit. Early on, I ended up with a tough, stubborn dough that refused to roll out smoothly. After learning when to let it rest and how to handle that tangy starter, today’s recipe is the result of patience, a few kitchen laughs, and a crust that’s flaky every time.
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.
Wrapping Up Your Sourdough Pie Crust Adventure
Sourdough pie crust is your new kitchen sidekickeasy to make, flaky, and full of cozy homemade charm. You’ll love how this simple recipe transforms pantry staples into layers of buttery goodness, perfect for savory tarts or Thanksgiving desserts.
Try swapping butter for lard in savory pies, or ferment the dough overnight for deeper flavora little trick I picked up from a baker friend. Store the dough chilled or frozen, and roll it out whenever the craving hits.
Got your own twists or stories? Share your photos or why this crust brings back memories. Pass it on to someone who needs a taste of comforting simplicity. Trust me, you’ll wanna make this one again and again!
This easy buttery sourdough pie crust is naturally fermented and creates a flaky, decadent crust perfect for both sweet and savory pies. Simple to make and versatile for any pie baking needs.
Ingredients
Scale
250g Flour
1 stick (8 Tbsp) cubed cold Butter or Lard
25g Active Starter
4–5 Tbsp Cold Water
1 tsp Salt
Instructions
In food processor or by hand, mix together the butter and flour until the butter is broken down into the flour.
Add in the sourdough starter, water and salt. Pulse or mix until dough forms a uniform ball adding just enough water as needed.
Divide the dough into two for the top and bottom crust. The dough ball that will be the bottom crust should weigh around 250 grams. The dough ball that will be the top crust should weigh around 200 grams.
Flatten the dough balls into round disks.
Wrap the two disks separately and tightly either in plastic wrap, bees wrap or in a tight fitting container.
Fermenting Options: Option 1: Ferment on the counter for 8-12 hours then add to the fridge until you’re ready to bake with it. Option 2: Place dough disks into the fridge and cold ferment for as little as 4 hours and as long as a week.
Remove dough and let rest about 10 minutes before rolling out.
Bake crust according to your recipe’s directions.
Notes
Be careful not to add too much water as it can keep the crust dense
Chilling the dough after fermenting makes it easier to roll out
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas—together creating meals that are simple, flavorful, and family-friendly.
