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.

Cutting butter into flour to make pie dough.

Pouring sourdough starter discard into pie dough pastry.

Ingredients for Sourdough Crust

It only takes a few ingredients to make the ultimate pie crust recipe. The trick is getting the hydration right. If your sourdough discard has been sitting around fermenting for a while, it will have a more watery consistency, in which case you may not need to add additional water to the recipe.

Pantry: All-purpose flour, granulated sugar, baking powder, salt
Dairy: Butter
Other: Sourdough starter

You can swap all or part of the butter with vegetable shortening if desired. Shortening makes a slightly flakier crust, but butter makes a tastier crust.

Stirring sourdough discard into pie dough.

Pushing sourdough pie dough together after mixing the sourdough discard into the flour.

Pastry Variations

Here are some variations to turn your sourdough discard pie crust into a pastry for a savory galette or a fun twist on apple pie.

Savory Cheddar Sourdough Crust: Distribute 1/2 cup of shredded sharp cheddar cheese into the flour. This would be good with an apple pie or in savory recipes like a mushroom galette.

Herb-Infused Sourdough Pie Crust: Mix 1 tablespoon of finely chopped fresh herbs like rosemary, thyme, or sage into the flour mixture for a fragrant crust. Use this one for our pinwheel pie crust appetizers.

Parmesan and Black Pepper Sourdough Crust: Mix in 1/2 cup of grated Parmesan cheese and 1 teaspoon of freshly cracked black pepper for a rich, savory crust that is delicious with vegetable tarts.

Two disks of pie dough wrapped in plastic wrap.

Tips for the Best Pie Dough

Chill your butter, sourdough starter, and even your mixing bowl before you start. The colder the ingredients, the flakier the crust.

Handle the dough just enough to bring it together. Over mixing can lead to a tough pie crust.

Adjust the water carefully. Start with the minimum amount of ice water and add more only if needed. Too much water can make the dough sticky, difficult to roll out and it won’t be flaky.

Keep in mind that hydration levels with sourdough discard will vary. The older your discard gets, the more watery it will become

Allow the dough to rest in the fridge for an hour before rolling it out. This helps the gluten relax and makes the dough easier to work with. If you shape it into a disk, it will be easier to roll out evenly.

This recipe works with a pastry cutter or you can toss the ingredients into a food processor. Just make sure you don’t over-process the dough.

Transferring the Pie Crust

When it’s time to transfer your dough to the pie plate, you have a few options to make it easier and prevent any tearing.

You can gently wrap the pie dough around a rolling pin and unroll it over the pie plate, or fold it in quarters for a simple lift-and-place technique.

Another handy method is to slide a thin, flexible cutting mat under the dough, then use the mat to smoothly slide it over the top of the dish.

Rolling a sourdough pie crust out with a French roller.

Storing Pie Crust

To store leftover sourdough pie crust, wrap the dough tightly in plastic wrap and place it in an airtight container or a resealable freezer bag. It can be stored in the refrigerator for up to 3 days.

If you want to store it for longer, freeze the dough for up to 4 to 6 months.

When you’re ready to use the frozen dough, transfer it to the refrigerator to thaw overnight.

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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Sourdough Pie Crust

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.

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Prep Time: 15

Resting time: 2

Total Time: 2 15

Servings: pie crusts

Calories: 204kcal

Author: Dahn Boquist

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 sourdough starter 227 grams
2 to 6 tablespoons ice 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 starter discard.
Dump it onto a counter and push the dough together with your hands to form a round ball. 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

You can freeze the pie crust for 4 to 6 months.
The baking powder is optional but it helps aerate the dough and give it a flakier texture.
Be careful not to add too much water to the dough, as this can make the crust tough. The dough should appear chunky and rough, but it should hold together when you squeeze it in your hand.
Sourdough discard varies in thickness due to factors like hydration level, flour type, and feeding frequency. If stored for an extended period of time, it will separate and become more watery, so adjust the liquid in the recipe accordingly.
Since the hydration of sourdough discard can vary due to several factors (especially age), the weight of your discard can vary from 220 grams per cup to as much as 245 grams per cup.