Sourdough Pie Crust
A tender, flaky, all-butter pie crust with deep, rich flavor—this sourdough pie crust is about to be your new favorite baking secret! Whether you’re making a sweet fruit pie or a savory pot pie, this crust brings a subtle tang and next-level crispiness that makes every bite unforgettable.
Your sourdough starter is good for so much more than bread! If you love finding new and unexpected ways to use sourdough, this easy pie crust recipe is a must-try.
If you’ve never tried sourdough pie crust, you’re in for a treat! The buttery, flaky layers combined with the depth of flavor from sourdough starter take any pie to the next level. Whether you’re making a classic fruit pie or a hearty pot pie, this crust is easy to work with and absolutely delicious.
Give it a try and let me know what you think—what will you bake first?
Why you’ll love this recipe
✔ Super flaky & tender – The naturally acidic sourdough starter tenderizes the dough, making it extra delicate.
✔ Easy to work with – No finicky dough here—just roll it out and bake!
✔ Deep, rich flavor – The slight tang of sourdough enhances both sweet and savory fillings.
✔ All-Butter goodness – Because good butter = good pie crust.
✔ Make-ahead friendly – Prep the dough in advance and store it in the fridge or freezer.
If you’re excited about using sourdough in creative ways beyond bread, there’s so much more to explore once you’ve mastered this pie crust. Try using it to make homemade sourdough pop-tarts—a fun, flaky treat filled with your favorite jam and topped with a simple glaze. Or, take it a step further with sourdough Danish pastries, where laminated layers turn into bakery-style perfection with cream cheese and fruit fillings. Both recipes highlight just how versatile your sourdough starter can be when it comes to buttery, pastry-based bakes.
How to make pie crust with sourdough starter
This pie crust follows the French pâte brisée method, meaning it’s all-butter, ultra-flaky, and incredibly versatile.
Step 1: Prep work
- Feed your sourdough starter and wait for it to become bubbly and active.
- Cut butter into small cubes and place it in the freezer while gathering your ingredients.
Tip: Cold butter = flaky crust. Keep everything chilled for the best results!
Step 2: Mix the dough
- In a large bowl, whisk together flour, sugar, and salt.
- Cut the cold butter into the flour using a pastry cutter or food processor until the mixture resembles coarse crumbs.
- Add the active sourdough starter and gently mix with a spatula until the dough begins to come together.
Step 3: Chill the dough
- Turn the dough onto a lightly floured surface and knead just a couple of times to bring it together.
- Divide into two discs, wrap in plastic wrap, and refrigerate for at least 45 minutes (or up to 4 days).
The longer it chills, the more pronounced the sourdough flavor will be!
Your pie crust is now ready to use in whatever recipe you want! Just follow the baking instructions
Rolling & baking tips:
✔ Let it rest – Take the dough out of the fridge 10 minutes before rolling so it softens slightly.
✔ Roll evenly – Roll from the center outward, turning the dough 90 degrees as you go. Aim for ⅛” thickness.
✔ Transfer carefully – Use a rolling pin or silicone baking mat to lift the crust into the pie plate.
✔ Avoid overworking – Too much handling can make the crust tough—work gently!
How to store & freeze this pie crust
✔ In the fridge: Wrap the dough in plastic wrap and refrigerate for up to 4 days.
✔ In the freezer: Wrap tightly, then store in a sealed freezer bag for up to 3 months.
✔ Thawing: If frozen, transfer to the fridge and let it thaw overnight before rolling.
Want a more pronounced sourdough flavor? Let the dough chill in the fridge for a few extra days!
Ways to use this sourdough pie crust
This crust is super versatile—perfect for sweet or savory pies!
- Classic desserts: Apple pie, pumpkin pie, berry galettes
- Savory pies: Chicken pot pie, quiche, beef hand pies
- Hand pies & turnovers: You can go sweet or or savory
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Pie Crust
This flaky, buttery sourdough pie crust is the perfect way to use your starter! With a tender texture and rich depth of flavor, it’s easy to make and works for both sweet and savory pies.
- Prep Time: 15 minutes
- Chill Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 2 crusts 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
Ingredients
- 2 cups all purpose flour
- 1 Tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup good quality butter, cut into 1/2” chunks and frozen for a few minutes
- 1 cup 100% hydration sourdough starterfed
Instructions
Making the pie crust
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Feed your sourdough starter and wait for it to become active, bubble, and to have doubled in size. (This step is optional, but highly suggested as it makes your crust tender and flaky)
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Cut the butter into small cubes and place it in the freezer while you gather and measure the rest of your ingredients. You don’t want the butter to be frozen (that will just introduce extra water into your crust, which you do not want), you just want it to be really cold.
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Measure the flour, sugar, and salt into a large bowl.
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Cut the butter into the flour mixture with a pastry cutter or knife. You could also use your fingers, but make sure you work quickly to avoid melting the butter. Using a food processor is another option, too.
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Add the active sourdough starter to the mixing bowl and gently stir with a rubber spatula until the starter and the flour are mostly combined. It might not come together perfectly with just the spatula, but should come together nicely after a knead or two. There is no liquid in this recipe other than the water already present in your starter.
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Turn the dough out onto a floured surface and knead together just a time or two until the dough comes together nicely.
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Divide the dough in half and shape into discs. Wrap each disc in plastic wrap and place in the refrigerator for at least 45 minutes, or up to a few hours. Make your disc a little flat and thinner than it is thick, which will help you roll the chilled crust out.
Rolling the dough
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When you are ready to bake, remove the disc from the fridge and let it rest on the counter for 10 minutes, just to take a little of the chill out of the dough and make it easier to roll. You want it to stay cold as this will help keep your flakey layers.
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Place the dough on a lightly floured work surface (I like to use a silicone baking mat to roll out on) and use a floured rolling pin to roll out the dough to a circle of a ⅛” thickness. Roll from the center outwards, turning the crust 90 degrees around while you roll to help you get a nice circle that is at least 2” larger than your pie plate (this will leave room for the depth of the pie plate plus give you overhang for crust decoration).
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You can use the rolling pin or your silicone baking mat to help transfer your crust to the pie plate. Use your hands to carefully press the dough into your pie plate. Don’t stretch or smash your dough, gently place and press.
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Chill the rolled out crust in the fridge for 45-60 minutes minutes before baking.
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Follow your recipe as directed for baking.
Notes
The longer you leave the sourdough pie crust in the fridge, the more pronounced the sourdough flavor will be. You can leave it in the fridge for up to 4 days before rolling and baking it.
This recipe uses all butter, but you can use half shortening in the recipe as well.
