Flaky, buttery, sourdough pie crust is hands-down our favorite. It makes the perfect foundation for your favorite pie.
The nights have started to cool down, which has me dreaming about fall. That puts me in a baking mood pretty quickly.
I don’t know about you, but fall is my favorite season. Not just for the weather, or the changing fall leaves, or even the pumpkin spice lattes.
Really, it’s the food. I’m here for it. The light summer foods can take a back seat to all the comfort foods of fall. Pumpkin, squash, and apples gracing the table is the best part, and it looks pretty, too.
Sourdough pie crust is the perfect backdrop to the real showstopper, which is the filling. Whether it be for apple pie, chicken pot pie, or even a tomato galette, you’re going to find yourself choosing sourdough pie crust from now on.
The fermentation of the sourdough starter with the grains yields the delicious, signature, sourdough flavor, and then it’s paired with all butter to make the flakiest crust. Print out this recipe or write it down and keep it in your recipe holder.
It is so versatile and delicious.
Why you will love this recipe:
Fermented: Some recipes call for sourdough discard (in which case, you could just mix this up, chill, and bake), but fermented grains are healthier and easier to digest.
Flaky: This all-butter crust is super flaky. Since the dough is fermented, the extra rise increases the flaky, tender texture, making your pie crust especially memorable.
Sweet or savory: This versatile recipe can go sweet or savory. Use it to make your favorite fruit or pumpkin pie, or use it for shepherd’s pie or chicken pot pie. Think of it as the canvas for your painting. I’m feeling pretty artsy today, apparently, with all my creative comparisons.
Sourdough Pie Crust Tips:
- You want everything cold before baking. After the dough has mixed together and fermented, place it in the refrigerator or freezer to cool before rolling out and baking. This will also help the crust be nice and flaky.
- If you are new to sourdough and need a starter, make sure to check out how to make a sourdough starter. It is easier than one might think. You simply need a little time and patience.
- This recipe makes a double crust. If you are only making a pie with a single crust, just wrap one half in plastic wrap and place in the freezer until you need it. You’ll be glad you did!
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Tools you may need:
Grain mill (optional) – I buy all my grain in bulk and freshly mill it.
Food processor or pastry blender
Large bowl
How to Make Sourdough Pie Crust
In a large bowl, combine flour, sugar, and salt.
Work in the butter, being careful to not over mix. The easiest way is to use a food processor. You can also use a pastry blender or just a fork.
Add in the starter and stir until combined.
Divide the dough in two and shape each half into a disk and wrap in plastic wrap. Chill in the fridge for at least 2 hours or up to 3 days.
Sprinkle a clean countertop with flour and roll out the dough until it is approximately 12″.
To roll out into a circle, I like to press my rolling pin down the middle of the dough ball. Roll it back and forth, and then turn the disc about a quarter turn, roll back and forth, continuing to do so until you get a circle. Add a touch more flour to the surface if the dough starts to stick.
Drape it over a 9″ pie plate.
Add pie filling.
Roll out the other half and drape it over the filling (I made an apple filling).
Trim the excess.
Optional: Crimp the edges and add a design to the middle for steam release. You can do this by making slits in the top or by using small cookie cutters to cut out a design before placing the second crust on top.
To make an apple pie:
Peel and slice 7 medium apples into a large bowl.
Sprinkle the apples with fresh lemon juice to prevent browning.
Combine 3 Tbsp flour (or 1/4 cup einkorn), 1/2 cup brown sugar, 1/2 cup cane sugar, and 1 tsp cinnamon.
Mix it all together, stir in the apples, and pour into the pie crust.
Dot with 1 Tbsp butter in the center.
Add the top pie crust.
Whip one egg white and brush it on top.
Bake for 40 minutes at 375 degrees. The crust should be golden brown. If you find the edges are browning too fast and the filling not ready yet, cover the edges with tin foil.
Find More Sourdough Favorites:
- Sourdough Cinnamon Rolls With Cream Cheese Topping
- Long-Fermented Sourdough Biscuits
- Einkorn Sourdough Bread
- Peach Cobbler
- Easy Cinnamon Maple Sourdough Apple Pie
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you!
Sourdough Pie Crust
Ingredients
- 2 cups all purpose flour, 280 grams
- 2 teaspoons sugar, 8 grams
- 1 teaspoon salt, 5 grams
- 1 cup cold butter, 227 grams, cubed
- 1 cup sourdough starter discard, 250 grams
Instructions
- In a large bowl, combine flour with salt and sugar.
- Work in the butter, being careful to not over mix.
- Add in the starter and stir until combined.
- Divide the dough in two and shape each half into a disk and wrap in plastic wrap. Chill in the fridge for at least 2 hours or up to 3 days.
- Sprinkle a clean countertop with flour and roll out the dough until it is approximately 12″.
- Drape it over a 9″ pie plate.
- Add pie filling.
- Roll out the other half and drape it over the filling
- Trim the excess.
- Optional: Crimp the edges and add design to the middle for steam release.
Notes
- You can use active sourdough starter or discard.
- You can cover with towel and allow to sit at room temperature to ferment for at least 8 hours or overnight, then refrigerate or freeze for a few hours before rolling out and baking. But I recommemnd just fermenting in the fridge for a few days to give a flakier crust.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lisa i notice you use all purpose flour for your pie crust. Could I use soft white wheat in replace of all purpose? I love all your recipes and excited to try the pie crust
You can use my whole wheat pie crust recipe as I have several..https://www.farmhouseonboone.com/whole-wheat-pie-crust-with-butter/
Do you have to let warm up again after being in the fridge? It seems pretty hard to roll out now?
• Let it rest: Take the chilled dough out of the fridge and let it sit on a floured countertop for 10 to 15 minutes before rolling.
• Check the texture: The dough should feel slightly pliable and yield to gentle pressure, but it must still feel cool to the touch so the butter doesn’t melt.
• Fix cracking edges: If the edges split while rolling, simply press them back together with your fingers and let the dough rest for another minute or two before continuing.
How many crusts does this make? I am trying to make the apple pie
This is a double-crust recipe, meaning it provides exactly what you need for a standard 9-inch apple pie: one crust for the bottom and one crust for the top (or to cut into strips for a lattice top)
If I wanted to add 1 tbsp of apple cider vinegar to the recipe would I have to remove 1 tbsp of the sourdough starter so its not too wet?
I haven’t tried it but it would probably be fine as this dough tends to be on the drier shaggier side and can easily take another tablespoon of ice water so I would assume it could take vinegar…
I love this recipe and have used it so many times! I want to make a pumpkin pie that only calls for 15 minutes bake time at 425. How long should I cook the crust for before adding the pumpkin filling?
I have not tested it to say exactly but my guess would be 15-18 min…then pull it out of the pan and put it back in the oven for another 3-5 min until it does not have that raw look on the bottom…let it slightly cool before adding it back to the pan and adding the filling. Again, I have not tried it, but that would be my approach….
Made with 100% wholewheat and it turned out lovely. Thanks for the recipes
This made great crust for a quiche! So delicious!
Curious, Lisa, is there anything else we could use the pie crust to make? I only needed one quiche and have extra. Empanadas or chocolate-filled pastry? The dough felt a little heavier for a pastry. Just curious.
I’d recommend my tomato galette! https://www.farmhouseonboone.com/easy-tomato-galette-with-buttery-crust/ I use it for all my pie recipes as well.
Used this crust to make small hand pies. Worked perfectly, I cut circles while about 1/4 inch thick and then went ahead and rolled those circles out to be more like 1/8 inch before filling and crimping the edges. I topped with butter and a sprinkle of corse sugar. Was delicious and perfectly balanced flavor of tangy sourdough crust and sweet filling/topping not too sweet and perfect. I am going to make more this weekend to make a quiche and more hand pies! The half section made us 7 hand pies which was one for each person in my family, worked perfectly.
Definitely will try this for quiche. Does the other half need to be fermented before or after freezing?
I would ferment it before freezing!
You mention a grain mill. Do you use fresh ground flour for this recipe? I know the recipe itself says all purpose flour. If so, do you recommend hard wheat or soft wheat for this recipe?
Yes, you can! I sub the flour for soft white wheat and measure it out at 140 grams per cup of flour.