Sourdough Pie Crust

Published: April 12, 2023 • Last Updated: April 12, 2023
Author: Laura
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sourdough pie crust

Sourdough Pie Crust is a delicious alternative to traditional pie crust that adds a unique flavor and texture to your favorite baked goods. Made with leftover sourdough starter, this crust is simple to put together and offers a depth of flavor that is sure to impress your taste buds.

Whether you’re making a sweet pie or a savory tart, the addition of sourdough to your crust will take your dessert or meal to the next level. In this article, we’ll explore the basics of making a sourdough pie crust and share some delicious recipes to try out. How Do I Get My Sourdough to Rise More?

Why You’ll Love This Pie Crust

  1. One of the most appealing things about sourdough pie crust is its distinct flavor. As the dough ferments and rises, it develops a flavor profile that regular pie crust simply can’t match. It adds a depth of flavor to any dish that will make your taste buds sing.
  2. Sourdough pie crust is often made with natural yeast and has a longer fermentation time than standard pie dough. This makes it easier to digest and can also increase the nutrient content of the crust, making it a healthier alternative.
  3. Sourdough crust isn’t just limited to sweet pies. It can be used for savory tarts, quiches, and more, the possibilities are endless. It’s easy to adapt the recipe to suit your tastes and preferences, whether you like a thicker or thinner crust, or want to experiment with different flours or add-ins.

Ingredients Needed

  • All-purpose flour – This is a versatile flour that is commonly used in baking. It has a moderate protein content, which makes it suitable for a wide range of baked goods. All-purpose flour is the main ingredient in this pie crust recipe and provides structure and texture. Feel free to use other types of flour. I have used Khorasan (Kamut) flour lots of times for this recipe. Use slightly less flour if using this type of flour.
  • Sugar – A small amount of sugar is added to the dough to help with browning and caramelization. It also adds a touch of sweetness to the crust.
  • Salt – Salt is essential for balancing the flavors of the dough and enhancing the tanginess of the sourdough. It also strengthens the gluten in the dough, which helps with texture and structure.
  • Butter – Very cold unsalted butter is grated on a cheese grater to create tiny shards, which melt and steam in the oven to create flakiness in the crust. It is important to use cold butter as it helps with the texture of the dough.
  • Active starter or discard starter – Sourdough starter is used to add flavor and texture to the pie crust. The starter is made from a mixture of flour and water that has fermented over time, creating natural yeast and bacteria. Using an active starter or discard starter, which is a leftover starter that hasn’t been fed, adds a tangy flavor to the dough and improves its texture.

How to Store Pie Crust

  1. Storing: If you’re not planning on making your pie crust right away, you can store the dough in the refrigerator for up to 3 days. Wrap the dough tightly in plastic wrap or place it in an airtight container to prevent it from drying out. Before using it, let the dough come to room temperature for 10-15 minutes to make it easier to roll out.
  2. Freezing: If you want to make your sourdough pie crust ahead of time, you can freeze it for up to 3 months. Prepare the dough as directed and then wrap it tightly in plastic wrap or place it in an airtight container. When you’re ready to use it, let the dough defrost in the refrigerator overnight. Before rolling it out, let it sit at room temperature for 10-15 minutes to soften.
  3. Rolling out: Be sure to flour your working surface and rolling pin before rolling out the dough. Roll the dough into a circle that is about 2 inches larger than your pie dish. Then, gently fold the dough in half and transfer it to the pie dish before unfolding it. You can also use this time to decorate the edges of the crust with a fork or your fingers.

By following these simple steps, you can easily store and freeze your sourdough pie crust, allowing you to prepare your pie ahead of time and impress your guests with your delicious baking skills.


Can I make sourdough pie crust without a sourdough starter?

No, sourdough pie crust recipe requires a sourdough starter or discard starter to achieve the right flavor and texture.

How long should I let the dough rest before rolling it out?

After you make the dough, let it rest in the refrigerator for at least an hour before rolling it out. This will allow the gluten to relax, making it easier to roll out the dough without tearing it.

Can I use whole wheat flour to make sourdough pie crust?

Yes, you can use whole wheat flour, but it will produce a slightly less flaky crust. We recommend using a combination of whole wheat flour and all-purpose flour to achieve the best texture and flavor.

How do I know if the sourdough pie crust is done baking?

The crust will be golden brown and slightly crisp when it’s done. The edges may be a little darker than the rest of the crust. If the crust starts to get too brown, you can cover it with parchment paper.

Can I freeze the entire pastry after I have placed it in the pan?

Yes, you can freeze the entire pastry after placing it in the pan. However, be sure to use a pie dish that is freezer-safe and wrap the pie tightly in plastic wrap before freezing. When you’re ready to bake the pie, let it defrost in the refrigerator overnight, and then bake as directed.

More Sourdough Recipes

Download The Sourdough Essentials Digital Cookbook to get a better idea of how many recipes you can make with sourdough!

Sourdough Pie Crust

If you want a pie crust that's light, flaky and delicious, then you'll love this Sourdough Pie Crust recipe!
Servings 1 9″ pie crust


  • 1 1/2 cups all purpose flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 3/4 cup butter very cold and grated on a cheese grater
  • 1 cup active starter or discard starter


  • Add the flour, sugar, and salt to the food processor (this can be done by hand, in a medium sized bowl). Add the cold butter, a little bit at a time and pulse it until the mixture has pea sized clumps. Do not overmix! You can just combine enough for it to come together.
  • Add sourdough starter and gently pulse until it just combines together in a shaggy dough. Add 1 tablespoon of ice cold water if needed.
  • Wrap the dough and refrigerate for 2-3 hours (up to several days) before using.
  • When ready to bake the pie, take the dough out of the fridge and let it sit at room temperature for 15 minutes. It should still be cold for rolling.
  • Using your rolling pin to work the dough, roll it into a circle.
  • Transfer the dough to a 9" pie plate and fill.

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