If you love baking pies but struggle with dry, crumbly, or tough pie crusts, this sourdough pie crust recipe is a total game-changer. It’s flaky every time, comes together perfectly without needing ice water, and is decadently light with incredible flavor. Whether you’re making sweet fruit pies or savory tarts, this crust will elevate your baking to the next level.
Why You’ll Love This Sourdough Pie Crust Recipe
- Flaky and tender every time
- No ice water needed — saves time and hassle
- Uses sourdough discard, so you reduce waste and add depth of flavor
- Perfect balance of buttery richness and lightness
- Versatile for both sweet and savory pies
This recipe is truly a must-make for anyone who wants a reliable, delicious pie crust that stands out for both texture and taste.
What is Sourdough Discard Pie Crust?
Sourdough discard is the portion of sourdough starter you remove during feeding to keep your starter manageable. Instead of wasting it, this recipe transforms that discard into a flaky, flavorful pie crust. The natural acidity and mild fermentation from the discard enhance the dough’s texture and taste without any sour flavor — just pure pie crust magic.
Ingredients for Sourdough Discard Pie Crust
- 8 3/4 oz (250 g) all-purpose flour
- 1/4 oz (5 g) salt
- 8 1/8 oz (230 g) cold unsalted butter, grated
- 7 1/16 oz (200 g) sourdough discard (unfed or active)
- 1/3 oz (10 g) apple cider vinegar
How to Make This Sourdough Pie Crust
- In a large bowl, mix together the flour and salt.
- Grate cold butter into a separate bowl, then add it to the flour mixture. Use a pastry cutter, fork, or your hands to gently combine until the mixture resembles coarse crumbs. Keep your hands off the butter as much as possible to prevent it from melting.
- Add the sourdough discard and apple cider vinegar to the bowl. Mix everything together with your hands until the dough just comes together. Work quickly to keep the butter cold and the dough cohesive.
- Divide the dough into two even pieces and form into flat discs.
- Wrap each disc in parchment paper or plastic wrap and refrigerate for at least 1 hour.
- Once chilled, lightly flour your surface (or parchment paper) and roll each disc out into a circle large enough to fit your pie dish or top your pie. This dough rolls out beautifully and is easy to work with.
- Follow the rest of the instructions in your pie recipe to assemble and bake.
Tips for the Best Sourdough Pie Crust
- Keep your butter cold and grated — this helps create a flaky texture without melting the butter too quickly.
- Don’t add ice water; the sourdough discard provides enough moisture.
- Chill the dough well before rolling to avoid shrinking during baking.
- Use apple cider vinegar to help tenderize the dough and add subtle depth.
Why This Pie Crust is a Must-Make
This sourdough discard pie crust combines ease and decadence with sustainability, using starter you’d otherwise toss out. The result is a tender, flaky, and flavorful crust that makes every pie taste like it was baked by a pro. Whether you’re baking classic apple pie, tangy lemon tart, or a savory vegetable quiche, this crust will impress every time.
FAQ: Sourdough Pie Crust
Can I use active sourdough starter instead of discard?
Yes! Both active and unfed discard work well in this recipe. Just make sure it’s not overly bubbly or fermented.
Do I need to add ice water?
Nope! The moisture in the sourdough discard is enough to bring the dough together without making it sticky.
How do I store leftover dough?
Wrap tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 1 month.
Is this recipe suitable for savory pies?
Absolutely! The buttery, flaky crust pairs beautifully with vegetable, cheese, and meat fillings.
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Sourdough Pie Crust
- Total Time: 1 hour
- Yield: 2 9-inch pie crusts 1x
Description
The most delicious, flaky, and easy-to-make pie crust you’ll ever try — no ice water needed! Perfect for sweet or savory pies, this crust uses sourdough discard for amazing flavor and texture.
Ingredients
-
8 3/4 oz (250 g) all-purpose flour
-
1/4 oz (5 g) salt
-
8 1/8 oz (230 g) cold unsalted butter, grated
-
7 1/16 oz (200 g) sourdough discard (unfed or active)
-
1/3 oz (10 g) apple cider vinegar
Instructions
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In a large bowl, mix together the flour and salt.
-
Grate cold butter and add it to the flour mixture. Use a pastry cutter, fork, or hands to combine gently until it resembles coarse crumbs.
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Add sourdough discard and apple cider vinegar. Mix quickly by hand until dough just comes together, keeping butter cold.
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Divide dough into two discs, wrap in parchment or plastic wrap, and refrigerate at least 1 hour.
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Lightly flour your surface and roll each disc into circles to fit your pie dish or pie top.
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Use immediately or store wrapped in the fridge until ready to bake with your pie filling.
- Prep Time: 60
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