You know that feeling when fall rolls in, your kitchen smells like butter, and you suddenly remember Grandma’s rolling pin? That’s this sourdough pie crust. It’s all over TikTok and Pinterest for good reasonflaky, tangy, and secretly forgiving. If you’ve got 10 minutes and a little discard, it’s yours.
This one’s got tender flour, a whisper of butter, and a spoonful of sourdough discard working magic. Pantry-friendly and no-fuss like your favorite easy pie dough recipe simple enough for any Wednesdaybut fancy enough for the sourdough discard Thanksgiving recipes lineup. Full details in the blog!
I grew up watching my grandma pinch and fold pastry like it was second nature. Now I test each step to keep it practicalno mystery. This one? I tried five tweaks before landing on the secret chill. You’ll catch the cozy twist right in step four.
Why You’ll Love This Sourdough Pie Crust
This sourdough pie crust is kind of like rediscovering an old family recipebut with a modern twist. Here’s what makes it a winner:
Flaky Perfection: Buttery layers make every bite melt-in-your-mouth good.
Easy to Handle: Whether you’re a pie novice or a seasoned pro, this recipe is forgiving and beginner-friendly.
Dual Purpose: Works for both sweet and savory pies, making it a versatile option for Thanksgiving dinners or everyday meals.
Sourdough Goodness: The tangy pop from the discard adds character and depth.
Make-Ahead Magic: You can ferment overnight or stash it in the fridge for up to a week.
Key Ingredients and Helpful Tips
The best thing about this sourdough pie crust is how practical the ingredient list is. Let’s walk through what you’ll need:
Flour: Pantry basic and easy to use; just make sure it’s all-purpose for that balance of strength and tenderness.
Butter or Lard: Keep it cold! Cold fat is the secret to those flaky pastry layers.
Sourdough Starter: Using a 25g active starter adds a subtle tang, bringing depth and a little rustic charm to the crust.
Cold Water: Add gradually so the dough doesn’t get overly sticky. Less is more here!
Salt: One teaspoon is just the right touch to bring out the flavors.
Pro Tip: Cube your butter ahead of time and chill it while gathering your other ingredients. It makes all the difference for maintaining that flakiness.
Ingredient
Measurement
Notes
Flour
250g
Use all-purpose for ease.
Butter or Lard
1 stick (8 Tbsp)
Make sure it’s cold.
Active Starter
25g
Add that tangy sourdough touch.
Cold Water
4–5 Tbsp
Adjust as needed to form dough.
Salt
1 tsp
Balances flavors perfectly.
How to Make Sourdough Pie Crust (Step-by-Step)
Making a great pie crust doesn’t have to be intimidating. Follow these simple steps:
Mix the Flour and Butter: Use a food processor or mix by hand until you get a crumbly texturelike coarse sand.
Add Starter, Salt, and Water: Sprinkle in the starter and salt, then slowly add water one tablespoon at a time. You want a dough that just comes together.
Divide and Shape: Split the dough into two disks (about 250g for the bottom crust and 200g for the top). Flatten them slightly to make rolling easier later.
Wrap and Chill: Wrap each disk tightly to keep the dough moist. Go for a short chill (4 hours in the fridge) or an 8–12 hour counter ferment for more flavor.
Roll and Bake: Let the dough sit for 10 minutes after removing it from the fridge. Then roll it out and use it per your pie recipe instructions.
Note: Always pre-chill your dough if it feels too soft to handleyour rolling pin will thank you!
Step
Key Tips
Mix Flour & Butter
Stop when the texture is crumbly.
Add Starter, Salt, Water
Go slow with water to avoid stickiness.
Divide & Chill
Shape into disks for easy rolling later.
Roll Out
Let it rest 10 minutes after chilling.
Customizations and Troubleshooting
Whether you’re making a sweet sourdough inspiration pie for dessert or a pie crust savory dish like quiche, this recipe flexes for your needs:
Sweet Crusts: Sprinkle in a tablespoon of sugar if you’re making a dessert pie.
Savory Applications: Perfect as a sourdough quiche crust; consider adding a pinch of dried herbs to the dough.
Flour Variations: Swap half the all-purpose flour for whole wheat for a nuttier flavor, but expect a denser texture.
If your dough feels dry, sprinkle in one teaspoon of water. Too sticky? Dust with a pinch of flour. Cracks while rolling out? Press the dough together gently to sealit’s very forgiving.
Storage and Make-Ahead Tips
This dough is built for flexibility. Save yourself time pre-holiday or on busy weekends:
Short-Term: Refrigerate wrapped dough for up to 7 days.
Frozen: Freeze for up to 3 months. Wrap tightly and thaw in the fridge overnight before using.
Storage Method
Time
Notes
Refrigerator
4–7 days
Keep tightly wrapped to avoid drying out.
Freezer
Up to 3 months
Thaw overnight before rolling out.
Expert Insight: Mastering the Buttery Sourdough Pie Crust
A well-crafted sourdough pie crust not only brings a subtle tang but also enhances texture through its natural fermentation. Incorporating buttery richness with sourdough starter creates a tender, flaky base that supports both sweet and savory fillings with depth and complexity.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
Perfecting My Sourdough Pie Crust
It took several rounds in the kitchen, including a few flaky disasters, to get this sourdough pie crust just right. Each attempt brought me closer to that perfect balance of tender crumb and crisp edges. This recipe is the result of patient tweaks and a lot of family taste-testing, now reliable and delicious every time.
FAQs ( Easy Buttery Sourdough Pie Crust )
Can I use sourdough discard for this pie crust?
Absolutely! This sourdough pie crust recipe is perfect for using up your sourdough discard. The discard adds a wonderful tangy flavor and tender texture to the crust without requiring an active starter. It’s one of the most delicious sourdough discard recipes for Thanksgiving and works beautifully for both sweet and savory pies.
How is sourdough pie crust different from regular pie crust?
Sourdough pie crust has a subtle tangy flavor that adds complexity to your pies, plus the natural acids help create an incredibly tender and flaky texture. The sourdough also adds a slight depth that pairs wonderfully with both sweet fillings like apple or pumpkin and savory options. It’s easier to work with than traditional crusts because the acidity relaxes the gluten naturally.
Can this sourdough crust be used for savory pies?
Yes! This buttery sourdough pie crust works wonderfully for savory applications like quiches, pot pies, and savory tarts. The tangy flavor complements cheese, vegetables, and meats beautifully. For a sourdough quiche crust, you might want to reduce the sugar slightly or omit it entirely depending on your filling preferences.
How far ahead can I make this sourdough pie crust?
You can make this easy pie dough recipe up to 3 days ahead and store it wrapped in the refrigerator, or freeze it for up to 3 months. The flavors actually improve after resting overnight, making it perfect for Thanksgiving prep. Just thaw frozen dough in the refrigerator overnight before rolling, and let chilled dough sit at room temperature for 10-15 minutes to make rolling easier.
What makes this sourdough pie crust recipe easy?
This recipe uses simple ingredients you likely have on hand and doesn’t require any special techniques or equipment beyond basic mixing and rolling. The sourdough discard eliminates the need for active starter maintenance, and the dough is very forgiving to work with. Plus, the natural acids in the sourdough make it less likely to become tough from overworking, perfect for beginner bakers looking for sourdough inspiration.
Conclusion
This sourdough pie crust is a real keeperflaky, tangy, and surprisingly simple. In under an hour, you’ll have a crust that feels homemade but with a little extra love from that sourdough discard. Perfect for both sweet pies and savory quiches, it’s the kind of recipe you’ll reach for again and again.
Feel free to add a pinch of herbs for a savory spin or a sprinkle of sugar for your sourdough Thanksgiving desserts. Wrap leftover dough tightly and stash in the fridge for up to a weekjust like a pro baker would. This easy pie dough recipe simple enough for every home kitchen turns humble ingredients into family memories.
Got a favorite twist or a treasured sourdough discard Thanksgiving recipes idea? Share your photos and stories belowI’d love to hear how your kitchen brought this crust to life. Pass it on, bake with love, and make every bite count.
Joe Rooney
Sourdough Pie Crust: Easy and Delicious Recipe
This easy buttery sourdough pie crust offers a naturally fermented, flaky texture perfect for both sweet and savory pies. Made with simple ingredients, it’s a versatile and delicious base for any pie or quiche.
In a food processor or by hand, mix butter and flour until butter is fully incorporated.
Add sourdough starter, cold water, and salt. Pulse or mix until dough forms a uniform ball, adding just enough water to avoid density.
Divide dough into two portions: about 250g for bottom crust and 200g for top crust.
Flatten each dough ball into a round disk and wrap tightly with plastic wrap or bees wrap.
Ferment either on the counter for 8-12 hours then refrigerate, or cold ferment in the fridge for 4 hours to one week.
Remove from fridge and let rest 10 minutes before rolling out.
Bake crust according to your pie recipe’s directions.
Notes
Keep the dough tightly wrapped to prevent drying. Adjust water carefully to maintain flakey texture. Fermentation time can be adjusted based on schedule and flavor preference.
