Nothing elevates a homemade pie quite like a flaky, buttery sourdough pie crust. Using a sourdough starter or discard, this recipe adds a subtle tang and improved digestibility while helping reduce kitchen waste.
Whether you’re making a classic apple pie, pumpkin pie, or savory quiche, this sourdough pie crust is easy to make, versatile, and a perfect addition to your homestead baking repertoire.
Why Sourdough Pie Crust Belongs in Your Homestead Kitchen
Sourdough pie crust isn’t just about flavor, it’s about sustainability and practicality. By incorporating your sourdough starter:
- You use discard, minimizing waste
- The natural fermentation improves texture and digestibility
- It’s suitable for both sweet and savory pies
- The crust is tender, flaky, and lightly tangy
This recipe works well for beginners and experienced bakers alike, and it pairs perfectly with seasonal homestead fruits and vegetables.
Ingredients for Sourdough Pie Crust
Makes one 9-inch double crust or two single crusts
- 1 cup (240 g) sourdough starter (active or discard)
- 1 ½ cups (180 g) all-purpose flour, plus extra for dusting
- ½ teaspoon salt
- ½ cup (115 g) cold unsalted butter, cubed
- 2–4 tablespoons ice water (as needed)
- 1 teaspoon sugar (optional, for sweet pies)
How to Make Sourdough Pie Crust
Step 1: Prepare the Dough
- In a large bowl, mix flour and salt (and sugar, if using).
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add the sourdough starter and mix gently.
- Add ice water 1 tablespoon at a time until the dough just comes together. Avoid overworking.
Step 2: Chill the Dough
- Shape the dough into a disk, wrap in plastic, and refrigerate at least 1 hour.
- Chilling relaxes the gluten, making it easier to roll out and ensuring a flaky texture.
Step 3: Roll Out the Dough
- Lightly flour a surface and rolling pin.
- Roll out dough to fit your pie dish, about 12 inches in diameter for a 9-inch pie.
- Transfer to the pie dish, trim edges, and crimp as desired.
Step 4: Bake
- Blind bake (for custard pies or quiche): Preheat oven to 375°F (190°C), line with parchment, fill with pie weights, and bake 15–20 minutes.
- Full bake with filling: Follow your pie recipe instructions.
Tips for Perfect Sourdough Pie Crust
- Keep butter cold: Small pieces create layers, giving a flaky crust.
- Don’t overwork: Over-kneading makes a tough crust.
- Use a combination of sourdough starter and ice water for optimal texture.
- Rest the dough: Letting it chill before rolling prevents shrinking during baking.
- Freeze for later: Wrap tightly and freeze for up to 2 months.
FAQ – Sourdough Pie Crust
Can I use sourdough discard?
Yes! Discard works perfectly in this recipe, giving flavor without wasting starter.
Is this crust good for savory pies?
Absolutely. Simply omit sugar and use salted butter if desired.
Can I make it ahead of time?
Yes. Dough can be made a day ahead and stored in the fridge, or frozen for months.
Homestead Kitchen Serving Ideas
Mini pies or hand pies for portable snacks
Sweet pies: apple, cherry, peach, pumpkin
Savory pies: quiche, pot pie, vegetable tarts
If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram@keepingitholistic! For more simple sourdough recipes & guidance, small-space gardening tips, and cozy, slow living inspiration, subscribe to my newsletter and follow me on YouTube and Instagram!
📖 Recipe
Flaky Sourdough Pie Crust Recipe (Homestead Kitchen Staple)
Equipment
- 1 mixing bowl
- 1 Rolling Pin
- 2 pie dish
Ingredients
- 1 cup 240 g sourdough starter (active or discard)
- 1 ½ cups 180 g all-purpose flour, plus extra for dusting
- ½ teaspoon salt
- ½ cup 115 g cold unsalted butter, cubed
- 2-4 tablespoons ice water as needed
- 1 teaspoon sugar optional, for sweet pies
Instructions
Step 1: Prepare the Dough
- In a large bowl, mix flour and salt (and sugar, if using).
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add the sourdough starter and mix gently.
- Add ice water 1 tablespoon at a time until the dough just comes together. Avoid overworking.
Step 2: Chill the Dough
- Shape the dough into a disk, wrap in plastic, and refrigerate at least 1 hour. Chilling relaxes the gluten, making it easier to roll out and ensuring a flaky texture.
Step 3: Roll Out the Dough
- Lightly flour a surface and rolling pin.
- Roll out dough to fit your pie dish, about 12 inches in diameter for a 9-inch pie.
- Transfer to the pie dish, trim edges, and crimp as desired.
Step 4: Bake
- Option 1: Blind bake (for custard pies or quiche): Preheat oven to 375°F (190°C), line with parchment, fill with pie weights, and bake 15–20 minutes.
- Option 2: Full bake with filling: Follow your pie recipe instructions.
Notes
Tips for Perfect Sourdough Pie Crust
- Keep butter cold: Small pieces create layers, giving a flaky crust.
- Don’t overwork: Over-kneading makes a tough crust.
- Use a combination of sourdough starter and ice water for optimal texture.
- Rest the dough: Letting it chill before rolling prevents shrinking during baking.
- Freeze for later: Wrap tightly and freeze for up to 2 months.
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