Sourdough Pie Crust

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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.

Prep Time15

Resting time2

Total Time2 15

Course: Dessert, Pies and Tarts

Cuisine: American

Keyword: sourdough discard pie crust, sourdough pie crust, sourdough pie dough

Servings: pie crusts

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 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.

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