This Sourdough Pie Crust is a game-changer, blending the tangy depth of sourdough with a buttery, flaky texture that melts in your mouth. Perfect for both sweet and savory pies, it adds a unique complexity that elevates every bite. With just 15 minutes of prep and a quick 25-minute bake, it’s surprisingly simple to make. The hour of chilling ensures it’s easy to handle and bakes up golden and crisp. Whether you’re crafting a classic apple pie or a hearty quiche, this crust brings a rustic charm and irresistible flavor to your table.
The rich, buttery aroma as it bakes is enough to make your kitchen feel like a cozy bakery. Its tender layers and slight tang create a delightful contrast to your favorite fillings. Packed with wholesome ingredients, this crust is not just delicious but also satisfyingly hearty. From the first bite, you’ll notice the perfect balance of crispness and softness, making it a standout addition to any pie. With a total time of just under two hours, it’s a fuss-free way to impress your family or guests with a homemade touch they’ll love.
Ingredients for Sourdough Pie Crust
- 1 ¼ cups (156 g) all-purpose flour
- 1 Tablespoon granulated sugar
- ½ teaspoon table salt
- 8 Tablespoons (113 g) salted butter (very cold, cubed)
- ½ cup (110 g) sourdough discard (cold)
- Ice water (as needed)
Step-by-Step Instructions
- Prepare the dry ingredients: In a medium-sized mixing bowl, whisk together the flour, sugar, and salt.
- Cut in the butter: Using a pastry cutter or food processor, cut the cold, cubed butter into the flour mixture until it resembles pea-sized pieces.
- Add the sourdough discard: Mix in the cold sourdough discard until the dough becomes shaggy and begins to cling together. If the dough is too dry, add ice water, 1 teaspoon at a time, until it holds together.
- Form the dough: Turn the dough onto a lightly floured surface and use your hands to shape it into a disc. If the dough is dry, work it gently to help it cling together.
- Chill the dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour.
- Roll out the dough: Once chilled, transfer the dough to a lightly floured surface. Roll it into a 12” (30 cm) circle, adding flour as needed to prevent sticking.
- Transfer to pie plate: Carefully place the rolled dough into a pie plate. Trim, crimp, or flute the edges as desired.
- Proceed with your recipe: Fill or blind bake the crust according to your pie recipe’s instructions.
Perfect Pairings: Filling Ideas for Your Sourdough Pie Crust
This versatile sourdough pie crust pairs beautifully with both sweet and savory fillings. For a sweet treat, try classic apple or cherry pie, or go for a tangy lemon curd filling. If you’re leaning savory, a rich quiche with spinach and feta or a hearty chicken pot pie are excellent choices. The sourdough discard adds a subtle tang that complements a wide range of flavors.
Chill Out: Why Resting Your Dough Matters
Don’t skip the chilling step! Resting the dough in the fridge for at least 1 hour allows the gluten to relax and the butter to firm up, ensuring a flaky, tender crust. If you’re short on time, pop the dough in the freezer for 20-30 minutes instead. Just make sure it’s wrapped tightly in plastic wrap to prevent drying out.
Roll Like a Pro: Tips for a Smooth Pie Crust
Rolling out your dough can be tricky, but these tips make it easier. Start with a lightly floured surface and roll from the center outward, rotating the dough occasionally to maintain an even thickness. If the dough sticks, sprinkle a bit more flour underneath. For a clean transfer to your pie plate, gently fold the dough in half or roll it onto your rolling pin.
Leftover Love: Storing and Reusing Your Dough
If you have extra dough, wrap it tightly in plastic wrap and store it in the fridge for up to 3 days or freeze for up to 3 months. Thaw frozen dough in the fridge overnight before using. Leftover dough can also be rolled out, cut into shapes, and baked as crackers or used for mini hand pies.
Time-Saving Hacks for Busy Bakers
Short on time? Use a food processor to cut the butter into the flour—it’s faster and ensures even distribution. You can also make the dough ahead of time and refrigerate it overnight. If you’re blind baking, preheat your oven while the dough is chilling to save a few extra minutes.
Sourdough Pie Crust
Ingredients
- 1 ¼ cups all-purpose flour (156 g)
- 1 Tablespoon granulated sugar
- ½ teaspoon table salt
- 8 Tablespoons salted butter (113 g) very cold, cubed
- ½ cup sourdough discard (110 g) cold
- Ice water as needed
Instructions
- If using a pastry cutter: Whisk together the flour, sugar, and salt in a medium-sized mixing bowl. Using a pastry cutter, cut in butter until it is well distributed into pea-sized pieces. Add discard and continue to stir until dough is shaggy and beginning to cling together (if it won’t cling together, add ice water a teaspoon at a time until it does).
- If using a food processor: Briefly pulse together flour, sugar, and salt. Scatter cubed butter over the flour mix and pulse several times until butter is well distributed into pea-sized pieces. Pour discard into the food processor and pulse in 1-second intervals until dough begins to cling together (if needed, add a splash of ice water, 1 teaspoon at a time until dough clings together).
- Turn dough onto a lightly floured surface and use your hands to form into a disc. If you used a pastry cutter, the dough will be a bit dry/shaggy and you will likely need to use your hands to work the dough together so that it clings to itself.
- Wrap tightly in plastic wrap and refrigerate at least one hour before using.
- Once chilled, remove the dough from the refrigerator and transfer to a clean, lightly floured surface.
- Use a lightly floured rolling pin to roll into a 12” (30cm) circle, adding flour beneath as needed to keep from sticking. Add flour as needed and be sure to lift the pie dough and add flour beneath it while rolling to keep from sticking.
- Transfer to a pie plate, cut, crimp, or flute the edges of your excess crust, and proceed with filling or blind baking as per your pie recipe’s instructions.