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Sourdough pie crust is the perfect way to put that discard to delicious use, creating a beautifully flaky foundation for your favorite pies and tarts. This recipe transforms your sourdough starter discard into a tender, buttery crust that adds a unique twist with its subtle tang and unbeatable texture.

Here is Why This Sourdough Pie Crust Recipe Works

No Waste, No Problem: Put that sourdough discard to good use instead of tossing it—turn it into the flakiest pie crust you’ve ever made.

Extra Dough, Extra Fun: This recipe makes a bit more dough than the usual recipe, which means you get bonus pie crust cookies or fancy decorations. Win-win!

Flaky Perfection: Thanks to the optional baking powder and plenty of butter, this crust is guaranteed to deliver on that flaky goodness.

Customizable Hydration: Whether your sourdough discard is thick or on the watery side, this recipe adapts, giving you perfect dough every time.

If you need a gluten free option, our gluten free pie crust is a great alternative. And if you enjoy working with ancient grains, our einkorn pie crust is so tender.

Two disks of pie dough wrapped in plastic wrap.

Try our Sourdough Parmesan Crackers or my sourdough flatbread for more savory ways to put your discard to good use.

Recipe Tips

Keep it cold: Chill the butter, sourdough discard, and even the mixing bowl before starting. The colder the ingredients, the flakier the crust.

Minimal handling: Work the dough just enough to bring it together. Overmixing can make it tough.

Add water slowly: Start with the minimum ice water and add more only if needed. Too much water makes the dough sticky, harder to roll, and less flaky.

Watch discard hydration: Sourdough discard varies in thickness; older discard tends to be more watery. Adjust liquid as needed.

Rest before rolling: Refrigerate the dough for 1 hour to relax the gluten and make rolling easier. Shaping it into a disk helps it roll out evenly.

Choose your method: Mix with a pastry cutter or in a food processor, but avoid over-processing the dough.

A pie baked with a sourdough discard pie crust.

Your Best Pie Yet

This sourdough pie crust is your secret weapon for turning discard into a flaky, buttery masterpiece. This recipe works well whether it’s for a sweet pie or a savory quiche.

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A sourdough pie crust baked on a fruit pie.

Prep Time: 15

Resting time: 2

Total Time: 2 15

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Sourdough Pie Crust

By Dahn Boquist

Elevate your pie game with this tangy and buttery sourdough pie crust that makes good use of your sourdough starter discard.

This recipe makes enough dough for those extra pie crust decorations or some tasty pie crust cookies. You can also freeze any leftovers for up to 4 to 6 months, so you’re always ready for your next pie.

If you make this recipe, please leave a star rating and comment.

Servings: pie crusts

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Ingredients

▢ 3 cups all purpose flour, (350 grams)
▢ 4 teaspoons granulated sugar, (17 grams)
▢ 1 ¼ teaspoons salt, (7 grams)
▢ 1 teaspoon baking powder
▢ 16 tablespoons butter, chilled (232 grams)
▢ 1 cup active sourdough starter, 227 grams
▢ 2 to 6 tablespoons cold water, (60 to 90 grams)

Instructions

Add the flour, sugar, and salt to a large bowl. Slice the butter into small cubes and toss half of it into the flour mixture. Use a pastry blender or your fingers to work the butter into the flour until it looks like coarse cornmeal.
Add the rest of the butter and blend it until it is the size of peas with a few larger lumps.
Add the sourdough starter and use a wide spatula to stir the mixture until the flour is evenly moistened. Grab a small amount in your hands and squeeze it. If it doesn’t hold together, add some ice water, 1 tablespoon at a time until it holds together when squeezed.
The amount of water needed will vary based on the thickness and hydration level of your sourdough discard.
Dump the mixture onto a clean counter. Use your hands to gently gather the loose crumbs and press them into the main dough mass. If some crumbs don’t stick, lightly sprinkle a bit of ice water over them and work them in.
Fold the dough over itself a few times to help incorporate the drier bits. If the dough feels sticky, dust it with a small amount of flour. Shape into a round ball without overworking.
Divide the dough in half and form two round discs. Wrap them in plastic and refrigerate for 2 hours or up to 3 days.
To use the pie crust, remove it from the fridge and let it rest on the counter for 10 to 20 minutes. Roll the dough into a 13 to 14 inch circle about ⅛ inch thick. Fit into a pie dish and trim the edges.
This recipe makes slightly more pie dough than standard recipes which will give you extra dough for decorations or a few pie crust cookies.

Notes

Freezing: The pie crust can be frozen for 4 to 6 months.

Baking powder: Optional, but helps aerate the dough and creates a flakier texture.

Water: Avoid adding too much water, as can make the crust tough. The dough should look chunky and rough but hold together when squeezed in your hand.

Discard thickness: Sourdough discard varies depending on hydration, flour type, and feeding frequency. If it has been stored for a long time, it may separate and become watery, adjust the liquid in the recipe if needed.

Discard weight: Depending on hydration and age, 1 cup of sourdough discard can weigh 220 g to 245 g.

Transferring dough: To move the rolled crust to the pie plate without tearing, wrap it loosely around a rolling pin and unroll over the dish, fold it into quarters and lift into place, or slide a thin flexible cutting mat under the dough and use it to transfer.

Variations

Savory Cheddar: Add ½ cup shredded cheddar. Great with apple pie or a mushroom galette.
Herb-Infused: Add 1 tablespoon finely chopped fresh herbs (rosemary, thyme, or sage). Perfect for pinwheel pie crust appetizers.
Parmesan & Black Pepper: Add ½ cup grated Parmesan and 1 teaspoon freshly cracked black pepper. Pairs well with vegetable tarts.

Nutrition

Serving: 1 serving, Calories: 204kcal, Carbohydrates: 22g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 30mg, Sodium: 299mg, Potassium: 29mg, Fiber: 1g, Sugar: 1g, Vitamin A: 350IU, Calcium: 22mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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