This sourdough pie crust recipe is a great way to use up your sourdough discard and get a flaky, beautiful crust under your favorite pie fillings. Serve it up with anything from no bake pudding pie fillings to your favorite fruit filling and it's bound to be delicious.
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This sourdough pie crust recipe is the perfect blend of flaky, buttery layers and subtle tang from your sourdough discard. It transforms ordinary pies into something special while helping you reduce food waste.
Whether you're making a light summer dessert like a Fresh Strawberry Pie or a hearty Easy Chicken Pot Pie for dinner, this crust delivers every time.
The beauty of this sourdough discard pie crust recipe is its versatility, it works for sweet fruit pies, savory quiches, and everything in between. That gentle sourdough flavor pairs beautifully with spiced fillings like Applesauce Custard Pie or even savory options like Smoked Salmon and Spinach Quiche.
You can roll it thin for crisp, delicate layers or keep it thicker for a more rustic, hearty bite. Either way, this is an awesome pie crust recipe to keep in your baking rotation.
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💛 Why You'll Love This Recipe
- Minimal Ingredients: Only a handful of basics are needed, yet the end result tastes like a bakery-quality crust.
- Great Use for Discard: Instead of tossing your starter discard, turn it into a delicious, flaky pastry base.
- Works for Any Pie: Perfect for both sweet and savory recipes, from Peach Crumble Pie to quiches and galettes like our Rustic Strawberry Galette.
🛒 Ingredients
- Sugar - Optional but recommended for sweet pies or to offset extra tang from sourdough discard.
- Butter, cold and cubed or grated - Creates flaky pockets and rich flavor. A 50/50 mix of butter and shortening works well, too.
- Cold sourdough discard - Adds tangy complexity and tender texture.
- Ice water - Helps bring the dough together without melting the butter.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Substitutions
- Butter: Use half butter, half shortening for extra tenderness-especially helpful in warmer climates. (We use 50/50 in our Homemade Pie Crust Recipe.)
- Sugar: Omit for savory pies or keep for sweet fillings.
- Extra Flavor: Swap some butter for browned butter to add a rich, nutty note.
Variations
- Sweet Pies: Use with Mixed Berry Pie Filling or Homemade Peach Pie Filling for fresh, vibrant desserts.
- Savory Crusts: Add herbs, parmesan, or garlic powder for quiches, chicken pies, or veggie tarts.
- Holiday Twist: Use as the base for Instant Pot Apple Pie Filling during fall baking season.
💰 Budget-Friendly Tips
Butter & Dough Base: I use cold, cubed butter for flakiness, but on a tighter budget I often do half butter / half shortening. That mix gives great texture and saves money when butter is on sale.
Basic Ingredients: Flour, salt, sugar. These are Frugal Pantry Staples to Keep on Hand and are inexpensive when bought in bulk. Keeping these on hand means you're ready to bake without an extra trip to the store.
Make Ahead & Freeze: I like to prep the dough in advance, wrap it tight, and freeze up to 3 months. Thaw overnight in the fridge before rolling. That way I'm ready to bake on demand and skip buying a store-bought crust.
🥄 Instructions for Sourdough Pie Crust Recipe
Step 1: In a large bowl, whisk together flour, salt, and sugar (if using). (Image 1).
Step 2: Add cold, cubed or grated butter. (Image 2). Use a pastry cutter or your fingers to mix until the texture is coarse crumbs with pea-sized butter chunks. (Image 3).
Step 3: Add in the cold sourdough discard. (Image 4).
Step 5: Stir in the sourdough discard until the dough begins to come together. (Image 5).
Step 6: Sprinkle ice water in 1 tablespoon at a time (Image 6) until dough holds together when squeezed. Avoid overmixing. (Image 7).
Step 7: Form into 2 discs. (Image 8)
Step 8: Wrap in plastic wrap, (Image 9) and refrigerate for 1-2 hours (overnight for more flavor).
Step 9: Place a chilled disc onto a floured surface. (Image 10). Roll to about ¼" thick. (Image 11). Fold into pie plate (Image 12). Trim up edges as desired.
Step 10: Use immediately in recipes. If blind baking, prick the base, add pie weights, and bake at 375°F for 15-20 minutes
👩🏻🍳 Expert Tips
- Keep everything cold, cold butter, cold discard, and cold water are key to a flaky crust.
- If your discard is extra tangy, replace a tablespoon or two with cold water.
- Chill the dough fully before rolling to prevent shrinkage during baking.
- For sourdough pie crust for quiche, pre-bake slightly before adding wet filling.
❄️ Storage and Make Ahead
Storage: Unbaked Dough: Keep wrapped in the fridge for 2-3 days.
Baked Shell: Store at room temperature, covered, for up to 2 days or in the fridge for up to 5 days.
Make Ahead: Dough Discs: Prepare and wrap the dough tightly in plastic or beeswax wrap. Refrigerate for up to 3 days.
Frozen: Freeze for up to 3 months. Thaw overnight in the fridge before rolling.
🥗 Side Dishes or Pairing Ideas
This sourdough pie crust works for both sweet and savory pies, think apple, pumpkin, chicken pot pie, or quiche. You can also use it for hand pies, galettes, or tartlets, and even bake the scraps with a little cinnamon sugar for a quick zero-waste snack.
- Sugar Free Cherry Pie FillingRecipe $8.19 / Serving $1.02
- Mixed Berry Pie FillingRecipe $7.91 / Serving $0.99
- Applesauce Custard PieRecipe $3.83 / Serving $0.32
- Ground Beef Pot PieRecipe $10.66 / Serving $1.79
❓ Recipe FAQs
If your sourdough crust turns out hard, it's usually from overworking the dough or adding too much water. Handle it as little as possible after the butter is cut in, and keep all ingredients cold. For extra tenderness, use a mix of butter and shortening or add 1-2 tablespoons of sugar for sweet pies.
Absolutely! A sourdough pie crust recipe uses sourdough discard for flavor and tenderness. The natural acidity helps relax gluten, making the crust easier to roll and less likely to shrink. It works wonderfully for sweet pies, savory tarts, or even sourdough pie crust for quiche.
An unbaked sourdough discard pie crust recipe can be kept tightly wrapped in the refrigerator for up to 3 days. For longer storage, freeze it for up to 3 months and thaw in the fridge overnight before using.
If a baked crust loses its crispness, reheat it in a 375°F oven for 5-8 minutes. For blind-baked crusts, brushing with a beaten egg before the final few minutes of baking can help seal and crisp the surface.
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- Homemade Strawberry Pop TartsRecipe $4.41 / Serving $0.74
- S'mores PieRecipe $5.26 / Serving $0.66
🐝 If you tried this Sourdough Pie Crust, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Sourdough Pie Crust
Ingredients
- 2 ½ cups all-purpose flour - ($1.03)
- 1 teaspoon salt - ($0.01)
- 1 tablespoon granulated sugar, optional - ($0.02)
- 1 cup unsalted butter, cold and cubed - ($1.98)
- ½ cup sourdough discard, cold - ($0.06)
- 2-4 tablespoons ice water, as needed - ($0.00)
Instructions
- Mix dry ingredients. In a large bowl, whisk together the flour, salt, and granulated sugar, if using.
- Cut in butter. Add the cold cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Add discard. Stir in the cold sourdough discard until the dough begins to come together.
- Add water. Sprinkle in the ice water, 1 tablespoon at a time, mixing just until the dough holds together when squeezed. Avoid overmixing.
- Chill dough. Divide the dough into 2 discs. Wrap tightly in plastic wrap or beeswax wrap and refrigerate for 1 to 2 hours, or overnight for more flavor.
- Roll and shape. Place a chilled disc on a lightly floured surface and roll to about ¼-inch thickness. Transfer to a pie plate and trim edges as desired.
- Use or blind bake. Use immediately in your recipe. For blind baking, prick the bottom with a fork, line with parchment and pie weights, and bake at 375°F for 15 to 20 minutes, until set.
Notes
- Keep everything cold. Cold butter, cold discard, and even a chilled bowl help create the flakiest crust, especially in a warm kitchen.
- Adjust tang. If your discard is very tangy, replace 1 to 2 tablespoons with cold water for a milder flavor.
- Make ahead. Wrap dough discs tightly and refrigerate for up to 3 days or freeze for up to 3 months. Thaw overnight in the refrigerator before rolling.
- Crispier crust. Brush the rolled crust with beaten egg before baking for added structure and color.
- Texture swap. A half butter, half shortening blend can be used for a softer, easier-to-roll dough.
- Avoid overmixing. Once liquid is added, mix just until combined to prevent a tough crust.
Nutritional Information
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Nicole Durham says
I love any excuse to use up sourdough discard!