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Sourdough Pie Crust

October 30, 2019 by Eileen Gray 49 Comments

Jump to Recipe
a pinterest image for sourdough pie crust recipe
a pinterest image for sourdough pie crust recipe

Sourdough Pie Crust, where have you been all my life? This pie crust is tender, flaky and tastes amazing. This just might become your go-to pie crust recipe.

closeup shot of a pie showing the flaky sourdough pie crust

If you’re a sourdough-bread baker, you know how painful it is to throw away a whole cup of hard-earned yeasty goodness every time you need to replenish your starter.

This recipe is a great way to use that discard to make an incredible pie crust. Yes, it is convenient and satisfying to use the discard in this recipe rather than tossing it in the trash. But that’s not why you should make this recipe.

Make this recipe because that little bit of sourdough discard does amazing things for the flavor and texture of a basic flaky pie dough.

If you don’t have one, you can learn How to Make a Sourdough Starter. Then I can show you how to Feed and Maintain Sourdough Starter or How to Keep a Small Sourdough Starter.

Why Sourdough Pie Crust is so good:

  • Each time you “feed” your sourdough starter you need to discard a portion of that starter. Obviously, this recipe is a great way to use sourdough discard.
  • I based this recipe on my starter which is fed with equal weights of starter, flour and water (that is 100% hydration). You may need to adjust the amount of starter in the recipe based on the moisture of your starter.
  • Sourdough starter is acidic. Acidic ingredients tenderize gluten. Sourdough discard helps keep this pie crust tender. No one likes a tough pie crust.
  • As the crust bakes there is a tiny bit of lift from the natural yeast in the sourdough starter. I find that lift helps make the crust even flakier as the air pockets in the dough poof up a bit and separate the layers of dough.
  • Sourdough Pie Crust smells amazing as it’s baking in the oven. The yeasty, bready smell is totally tempting.

Scroll through the step by step photos to see how to make Sourdough Pie Crust:

a bowl of flour with slices of butter scattered on top
Mix the fat in two stages. First mix in the shortening, then toss in the slices of cold butter.
a cup of sourdough discard pouring into a bowl of pie dough mix
Add the sourdough discard to the flour/butter mixture. There is no other water in the crust other than the water in the starter.
a spatula mixing a bowl of sourdough pie dough
Mix with a spatula until the dough starts to come together.
a hand mixing sourdough pie dough
Use your hands to gather the dough together until the all the loose flour is mixed in.
a hand holding a ball of sourdough pie dough
Gather the dough into a “shaggy” mass. Do not knead.
a packet labeled sourdough pie crust
Wrap the dough and refrigerate for several hours or over night before rolling. This will give the flour time to absorb the water in the dough.
a sheet of dough for sourdough pie crust on a work surface
The bits of butter and a little extra lift from the starter will help form the flakes.
a slice of pear pie with sourdough crust on a plate

I used Sourdough Pie Crust to make a sensational Vanilla Pear Pie and the best Chicken Pot Pie ever.

Since you’ve got your starter fed, peruse the entire list of My Best Sourdough Recipes. Have fun!

I know you hate to throw away that sourdough discard. Check out these recipes that use sourdough discard.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

Continue to Content
a closeup of a pie made with sourdough pie crust

Sourdough Pie Crust

Yield: 2 crust pie
Prep Time: 10 minutes
Chilling Time: 2 hours
Total Time: 2 hours 10 minutes

A Perfect Pie Crust is a thing of beauty. The addition of a little sourdough discard adds an intriguing depth of flavor to a basic pie dough.

Ingredients

  • 1 1/2 cups (7.5 oz, 210g) all purpose flour (see note)
  • 2/3 cup (3.5 oz, 100g) cake flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/2 cup (4 oz, 115g) vegetable shortening, cold
  • 1/2 cup (4 oz, 115g) butter, very cold and sliced into 1/4" thin slices
  • 1 cup (8 oz, 224g) sourdough discard, see note (100% hydration)

Instructions

  1. Combine the all purpose and cake flour with the salt and sugar. Whisk together to mix the ingredients evenly.
  2. Using your fingers, cut the shortening into the flo7aur mixture until it resembles coarse corn meal. Using your fingers, toss the butter into the flour mixture. Allow the slices of butter to break up into slightly smaller pieces into the flour. Work quickly so the butter doesn't get warm. Don't break the butter down completely. There should be some large flakes remaining.
  3. Pour the sourdough discard onto the flour all at once and toss to combine. Gently press the dough just until it comes together. It will look a little dry in spots. The moisture will redistribute in the dough as it rests.
  4. Wrap the dough and refrigerate for at least 2-3 hours before using.

Notes

I based this recipe on my starter which is fed with equal weights of starter, flour and water. You may need to adjust the amount of starter in the recipe based on the moisture level of your starter.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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    Mrs. Anderson's Ceramic Pie Crust Weights
  • Breadtopia Sourdough Starter (Live)
    Breadtopia Sourdough Starter (Live)
  • Muso Wood Wooden French Rolling Pin
    Muso Wood Wooden French Rolling Pin

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Eileen Gray
Cuisine: baked goods / Category: Pies & Tarts

Filed Under: Pies & Tarts, Recipes

Previous Post: « Apple Filled Donuts
Next Post: Vanilla Pear Pie »

Reader Interactions

Comments

  1. Ryan

    January 13, 2021 at 5:26 pm

    Hello! I’m a huge sourdough starter fan and am so happy I found your website! One of my cookbooks is a book all about bacon and one of the recipes in the cookbook calls to use clarified bacon fat to make a pie crust. I’d love to make a pie crust using both sourdough starter and bacon grease! In your opinion, do you believe replacing the vegetable shortening for clarified bacon fat (cold) could work?

    Reply
    • Eileen Gray

      January 13, 2021 at 5:45 pm

      Yes. I almost always use leaf lard instead of vegetable shortening when I make pie dough.

      Reply
  2. Jenn

    November 28, 2020 at 4:27 pm

    I’m ‘babysitting’ the sourdough starter from work and need some discard recipes to try.
    This looks simple and delicious.
    Is it possible to make without the shortening, just substitute more butter?
    Thanks!

    Reply
    • Eileen Gray

      November 28, 2020 at 4:37 pm

      Yes!

      Reply
  3. Alexandra Moellmann

    October 6, 2020 at 10:46 am

    Looks good and I’m about to try your recipe. But why perpetuate the myth that you need to discard starter? Sure there’s a period in the beginning when it makes sense not to feed the whole developing starter, but after that, there’s no reason to throw any starter away. Just keep the amounts small and then there’s no waste. Make more if you want unfed starter.

    Reply
    • Eileen Gray

      October 6, 2020 at 11:20 am

      There are a million ways to make and keep starter. For those who prefer not have less discard I recommend keeping a small starter.

      Reply
      • Alexandra

        October 20, 2020 at 7:46 pm

        Update: this was easily the absolute best pie crust I have ever made both taste-wise and because of flakiness. Thanks for the recipe!

        Reply
  4. Alison Wotherspoon

    September 11, 2020 at 10:34 pm

    This recipe sounds great! I’m making a Savoury pie do i newsroom add the sugar or could I reduce the amount of sugar?

    Reply
    • Eileen Gray

      September 12, 2020 at 9:56 am

      The sugar doesn’t make the crust sweet, just helps with tenderizing and browning. I always use the sugar even for savory pies.

      Reply
  5. Timesaflyin

    September 8, 2020 at 2:59 pm

    Am I overlooking the directions for baking this crust? I don’t see a recommended time or temperature. My recipe uses a store bought crust.

    Reply
    • Eileen Gray

      September 8, 2020 at 5:39 pm

      I don’t include baking directions here because the time and temperature will be specific to the recipe you are making. Use the time and temperature listed in the recipe, even if it uses store bought crust. The time will be shorter is you’re using an aluminum pie plate and longer if you’re using ceramic or glass. What type of pie are you making?

      Reply
  6. Robin

    August 15, 2020 at 5:17 pm

    Hi Eileen. Thanks for the recipe. I made a rhubarb pie this afternoon that we plan on having for dinner and it smells heavenly. I followed the recipe closely and wound up with a very dry dough that was difficult to roll out. So, I’ve come back to reread your directions. Just a note to anyone else trying this: pay attention to the hydration of your starter. I needed more water, which I should have added but didn’t because I failed to take my starter hydration into account (it’s 100%). I’ll know next time. Thanks again.

    Reply
  7. Wolfe

    August 9, 2020 at 2:59 pm

    Great idea. Thanks for the details.
    I have started refrigerating my starter for 1/2 week so I don’t have to feed it daily. I am wondering though of any recommendations for freezing the pie crust dough and how long it could keep that way.

    Reply
    • Eileen Gray

      August 15, 2020 at 10:22 am

      Sorry for the delayed response, I was on vacation. I freeze unbaked pie dough all the time. Wrapped tightly, it will last several months in the freezer.

      Reply
  8. Gloria

    July 15, 2020 at 7:27 am

    I am excited to try this recipe. One question though. The only discard I have right now has been in the refrigerator fof s while and has Hooch on top of it. I usually mix the hooch in. Do you think I could use that or would it be too acidic? My discard has been in the refrigerator for weeks.

    Reply
    • Eileen Gray

      July 15, 2020 at 9:56 am

      The discard is really just used as the liquid (and some flour) in this recipe. So the ripe starter would work fine unless it has an unpleasant or “off” smell/flavor. Mix in the hooch and if it smells pleasant enough then go ahead and use it.

      Reply
  9. Lisa

    June 15, 2020 at 11:05 am

    Hi! The longer I ferment my dough, the better Im able to digest wheat. I’m somewhat gluten intolerant. Could I use fed starter then let the mixed recipe sit out for awhile before the refrigerator process? Or would the unfed starter be used as per recipe and mixed recipe sit out before refrigeration. Do you think I would have the same benefit with unfed?

    Reply
    • Eileen Gray

      June 15, 2020 at 2:30 pm

      I can’t speak to the health benefits. But I would say the best option would be to mix the dough with the discard then leave the dough in the refrigerator for a day or two before using. Just like any other pie dough, you do want to keep the fat cold so you don’t loose the flakes.

      Reply
  10. Lily

    June 11, 2020 at 3:47 pm

    Hi! How long should the pie crust cook in the oven and on what temperature?

    Reply
    • Eileen Gray

      June 11, 2020 at 4:05 pm

      It depends on how you’re using it. Bake it according to the directions of the pie you are making.

      Reply
      • Amanda

        November 25, 2020 at 3:43 pm

        I’m also curious about the bake time, i want to make a cranberry curd pie and don’t want to overbake it! It sets in 10 min at 350

        Reply
        • Eileen Gray

          November 25, 2020 at 6:26 pm

          The bake time will depend on what type of pie you make. If you are baking an empty crust it will bake much more quickly than if it is filled with fruit. Follow the baking time for whichever recipe you are using for the filling.

          Reply
  11. Sherrille Gooch

    June 8, 2020 at 4:55 pm

    My sourdough starter is different. It is a potato flake starter and is more liquid than yours. How would I adapt this recipe to use it? I hate to throw it away if it can be used for other recipes!

    Reply
    • Eileen Gray

      June 8, 2020 at 5:57 pm

      Figure out how much water is in 8 oz of starter and adjust accordingly. My 8 oz of starter includes 4 oz of water. So if your starter would have 6 oz of water maybe use a bit less than the recipe.

      Reply
      • Sherrille Gooch

        June 10, 2020 at 1:26 pm

        Thank you! I just poured the starter in until I got to the desired texture. The crust was wonderful on my Tomato Tart!!

        Reply
        • Eileen Gray

          June 10, 2020 at 2:09 pm

          Perfect.

          Reply
  12. SYuen

    May 31, 2020 at 6:57 am

    Hi… Do I need to half
    bake the pastry first before putting in the fillings

    Reply
    • Eileen Gray

      May 31, 2020 at 11:06 am

      Depends on the filling. If it’s something that need to cook (like a fruit filling) you can put it into the unbaked crust. If the filling is already cooked (like chicken stew for chicken pot pie) you can prebake the bottom crust.

      Reply
  13. Ms. Stacy Fletcher

    May 22, 2020 at 11:22 am

    Sounds amazing & I would love to make a apple pie or a fruit pie of some kind with this recipe, however I have a important question, surprised nobody asked already , is the starter supposed to be fed or unfed and if Fed how long prior to using it to mix this crust up?
    Thanks

    Reply
    • Eileen Gray

      May 22, 2020 at 12:19 pm

      When the ingredient says “sourdough discard” that means it a starter that hasn’t been fed. “Discard” means the portion of the starter that you would throw away when you need to feed the starter.

      Reply
  14. Jennifer Stevenson

    May 19, 2020 at 2:19 pm

    Do you warm the dough after it has been refrigerated for hours? My first try was rested in the fridge overnight for 12 hours and came out like a brick. Second try, I refrigerated for 1 hour, still a brick, warmed it another hour. Still kind of a brick.

    Reply
    • Eileen Gray

      May 19, 2020 at 6:32 pm

      I’ll often chop the dough into chunks and smush it up a bit to soften enough to roll. Just be careful not to let the butter melt or you’ll loose the flakes. Also, if you form it into a not too thick disc before refrigerating it’s a little easier to work with than if it’s a thick brick.

      Reply
      • Jamaica

        November 25, 2020 at 10:05 am

        I am so excited to try this recipe for tomorrow, and just wanted to suggest for others who might be reading comments and thinking about this for the holidays: grate the pie crust into the pie pan. Once it’s all grated, use your fingers to press it into shape in the pan. The technique has been heralded as the best way to keep the flakiness of the pie crust (as seen in New York Times Cooking), and is perfect for this, as it’s meant for cold dough. If you’re doing a two-crust pie, leave the other crust out while you grate the first into the pan, and it should be soft enough to roll out by the time you’ve finished pressing the grated crust into the pan. I’m making this this afternoon and putting into the fridge for tomorrow (I’ll let it sit for an hour out and refrigerate for 14 hours), since my sister (like the reader above) is sensitive to gluten but does very well with sourdough/fermented wheat. Thank you so much for this recipe!

        Reply
        • Eileen Gray

          November 25, 2020 at 11:58 am

          I haven’t tried the grating technique. My only concern would be a using your hands to press the bits into the plate might warm the dough up too much. Just be careful not to over handle the dough to the point the fat melts out.

          Reply
  15. Ehlisha Meerdink

    May 14, 2020 at 10:13 am

    Would this crust be good for pot pies?

    Reply
    • Eileen Gray

      May 14, 2020 at 11:44 am

      Absolutely! I made a chicken pot a pie a couple of weeks ago with a double sourdough crust.

      Reply
  16. Tieneke Oskam

    May 10, 2020 at 12:30 pm

    Great recipe! I used it for twee rhubarb frangipane galettes en they turned out very tasty. The dough was really flaky and good. Thanks!

    Reply
    • Eileen Gray

      May 10, 2020 at 6:01 pm

      Twee rhubarb galettes! They sound perfect.

      Reply
      • SYuen

        June 23, 2020 at 1:08 am

        Making chicken pot pie for my dinner today.. Would like to know if I need to bake the bottom layer for 5 mins first

        Reply
        • Eileen Gray

          June 23, 2020 at 1:01 pm

          Because the filling is already cooked, I do blind bake the bottom layer when I make chicken pot pie. You can see photos in my Heirloom Tomato Pie post how to blind bake a pie crust.

          Reply
  17. Virginia

    April 24, 2020 at 12:11 am

    I don’t have cake flour. will all AP work?

    Reply
    • Eileen Gray

      April 24, 2020 at 9:17 am

      Yes. You can use all AP flour.

      Reply
      • saba

        May 18, 2020 at 11:42 pm

        If you don’t use the cake flour and shortening, how much flour and butter should you use?

        Reply
        • Eileen Gray

          May 19, 2020 at 9:38 am

          If you don’t use shortening just use the same amount of butter in place of it. You can replace the 2/3 cup of cake flour with 1/2 cup of all purpose flour plus a tablespoon + a teaspoon of corn starch. If you don’t have corn starch just go ahead and use all purpose flour in place of the cake flour.

          Reply
  18. Linda

    April 17, 2020 at 10:34 pm

    I’d love to try sourdough pie crust, except I do not like to use shortening. What effect would using all butter or some oil have on the recipe?

    Reply
    • Eileen Gray

      April 18, 2020 at 10:00 am

      All butter would work just fine.

      Reply
  19. Jennifer Duffy

    April 5, 2020 at 8:25 pm

    Could you make this pie crust dough ahead of time and freeze it?

    Reply
    • Eileen Gray

      April 5, 2020 at 9:40 pm

      Yes.

      Reply
    • SYuen

      June 23, 2020 at 8:45 pm

      Thank you Eileen Gray… Used your recipe… I did change the amount of the shortening… Less shortening n more butter… The pastry was good…would like to know how long can I keep the left over pastry in the fridge.

      Reply

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