Flaky Sourdough Pie Crust Recipe (Homestead Kitchen Staple)
Make the flakiest sourdough pie crust with this easy homestead recipe. Perfect for sweet or savory pies using active or discard starter.
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Servings: 2 pie crusts
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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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