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.
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:
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.
Sourdough Pie Crust
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
- Combine the all purpose and cake flour with the salt and sugar. Whisk together to mix the ingredients evenly.
- 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.
- 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.
- 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.
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Jennifer Duffy
Could you make this pie crust dough ahead of time and freeze it?
Eileen Gray
Yes.
SYuen
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.
Linda
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?
Eileen Gray
All butter would work just fine.
Virginia
I don’t have cake flour. will all AP work?
Eileen Gray
Yes. You can use all AP flour.
saba
If you don’t use the cake flour and shortening, how much flour and butter should you use?
Eileen Gray
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.
Tieneke Oskam
Great recipe! I used it for twee rhubarb frangipane galettes en they turned out very tasty. The dough was really flaky and good. Thanks!
Eileen Gray
Twee rhubarb galettes! They sound perfect.
SYuen
Making chicken pot pie for my dinner today.. Would like to know if I need to bake the bottom layer for 5 mins first
Eileen Gray
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.
Ehlisha Meerdink
Would this crust be good for pot pies?
Eileen Gray
Absolutely! I made a chicken pot a pie a couple of weeks ago with a double sourdough crust.
Jennifer Stevenson
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.
Eileen Gray
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.
Ms. Stacy Fletcher
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
Eileen Gray
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.
SYuen
Hi… Do I need to half
bake the pastry first before putting in the fillings
Eileen Gray
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.
Sherrille Gooch
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!
Eileen Gray
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.
Sherrille Gooch
Thank you! I just poured the starter in until I got to the desired texture. The crust was wonderful on my Tomato Tart!!
Eileen Gray
Perfect.
Lily
Hi! How long should the pie crust cook in the oven and on what temperature?
Eileen Gray
It depends on how you’re using it. Bake it according to the directions of the pie you are making.
Lisa
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?
Eileen Gray
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.