Name: Flaky Sourdough Pie Crust (Discard or Starter)
Prep time: 10 min
Total time: 10 min
Yield: 1
Cuisine: American
Ingredients: 235g or (2 cups plus 2 tbsp.) all-purpose flour; 100g or (1/2 cup) sourdough starter or discard; 5g or (1 tsp) white vinegar; 113g or (1/2 cup) salted cold butter; 15g or ( 1 tbsp.) cold water

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Learn how to make a a sourdough pie crust that is flaky, tender and perfect for savory pies, tarts or fruit pies.

When I first started to make my own pie crust, I have to admit, I was pretty intimidated. They seemed way too complicated and the store-bought ones were decent enough. I always figured, why would anyone bother? I don’t know what exactly convinced me to give it a shot but I did one lazy afternoon that I had too much time on my hands and lots of cold butter to spare.

Two hours and a destroyed kitchen later, I had made my very first pie crust. Needless to say, it wasn’t impressive. That shabby ball of dough tore so many times as I tried rolling it out, I wound up having to press a makeshift crust together to fit my pie plate. That messy afternoon led me to a personal evolution in baking and a decent pie crust that would be perfected over time.

I think this is the key to great cooking or baking. We have to have the willingness to try again and even several times over to refine our skills. I say, forget about perfection and let the kitchen be a place to learn first, and after, a place we create in with ease.

This pie crust we are making today is uncommon in that it calls for the use of a sourdough starter.

This surprising addition of sourdough starter gives a unique flavor component to pies and tarts alike. I could also swear that the crust is lighter and flakier than my standard buttery pie crust recipe. A pie crust, I swear by.

But this sourdough pie crust in particular is made with very basic ingredients and even more so, a basic method. Not to mention it is a great way to use up any sourdough discard you might have sitting around. The result is an incredibly flaky versatile crust for any occasion.

Sourdough Pie Crust Is…

Simple to whip up in a food processor or with the use of a pastry cutter.
Great for savory pies, and tarts. hand pies or sweet pies.
A delicious sourdough pie crust recipe that can be made with sourdough discard, a starter from the fridge, or a fed starter.
A recipe for a single pie crust that can easily be doubled for a double-crust pie.
It’s a fantastic tender pie crust I use for most pie recipes.
A regular pie crust with the goodness of sourdough starter.

Ingredients

Sourdough Starter- since there is no rising in this dough, you can use the starter straight from the fridge if you would like or even sourdough discard if you have any to use up. I like to use an active starter to get the full healthy benefits of adding it to the pie crust.

Flour- I use King Arthur unbleached all-purpose flour for this. All-purpose creates a nice texture for pie crust with the perfect balance of sturdiness and flakiness.

Butter- I use salted cold butter for this. I know most people will tell you to use unsalted but I don’t find the need for that in a pie crust. If you only have unsalted butter you can use it but I suggest adding a pinch of salt to the ingredients if doing so.

Vinegar- use regular white vinegar. We only need a tad which helps make the crust more tender and helps it brown nicely when baked.

Water- use really cold drinking water. You just need a tablespoon to help the dough come together.

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

Tools

Food Processor (optional)

Pastry Cutter (if not using a food processor)

Rolling Pin

9″ Pie Dish or Pie Pan

Directions

I like to use a food processor for this pie crust recipe (see note below to use a pastry cutter.) Cube the cold butter. Place the flour, starter, cubed cold butter, and vinegar into the bowl. Place the lid on and remove the pour spout lid. Blend until combined and pour the 1 tbsp. of cold water into the pour spout with the food processor on. Blend a little more until the dough ball forms. The dough will be lumpy.

pie crust ingredients inside a food processor

Note: To use a pastry cutter, add the flour, and cubed butter to a large bowl. Begin working the flour into the butter until the flour mixture begins to look like large coarse crumbs. Pour in the sourdough starter and continue working with the crumble mixture. Sprinkle over the tablespoon of cold water to help the dough form. Wrap the dough in plastic wrap for later use or roll out as instructed below.

Flip the dough onto a lightly floured work surface and work it into a ball. If using later, tightly wrap the dough ball into a piece of plastic wrap and place it into the fridge for up to one day.

woman cutting the edges from a pie plate

If using right away. Roll it out with a floured rolling pin and roll it over the dough to a width that is just larger than the size of a pie plate. Flip the dough onto the pie plate. Trim the edges of excess dough with a sharp knife and shape the edges as desired.

Note: I like to do the pinch method by using my pointer finger to press into the dough and using my opposite hand’s pointer finger and thumb to pinch the edges into a V shape. You can also use a fork for classic crimped edges.

Baking Notes

Vinegar helps create a nice brown flaky crust. Your crust will not taste like vinegar.
You can use sourdough discard, an unfed starter pulled from the fridge, or an active sourdough starter.
Make sure to use chilled butter and very cold water.
If you make this by hand or with a pastry cutter, the dough can start to get warm from your hands. If this happens, pop the wrapped dough ball into the fridge for 30 minutes before rolling out.

Other Recipes To Try…

How To Store

Store this homemade pie dough in a tightly packed ball wrapped in plastic wrap inside the fridge. If you don’t have plastic wrap you can use a freezer bag by tightly wrapping the dough ball on the inside corner and folding the bag over to protect the dough.

The dough will last up to one day so you can make it ahead of time and roll it out the following day. Keep the dough in the fridge until it is ready for use.

FAQ

What is the best flour to use for this pie crust?

I use King Arthur unbleached all-purpose flour but any all-purpose flour will work fine. You can use pastry flour as well but the all-purpose has a nice sturdiness and texture whereas the pastry flour is a little more delicate.

What is the purpose of the sourdough starter in this recipe?

A sourdough starter is a great addition to most recipes even ones that aren’t long fermenting or needing to rise. It adds a boost of healthy bacteria to a recipe, and in this case, helps create a nice flaky pie crust. The texture is even more flakier than my everyday buttery pie crust recipe. It is also a great use of any sourdough discard you might have.

What is the vinegar for?

Adding a little white vinegar to the pie crust dough helps create a nice flaky pie crust that browns evenly when baked. The small amount added will not make the crust taste like vinegar.

What temperature should I bake this pie crust?

It will depend on whether you use a double pie crust recipe like apple pie or use this as a bottom crust to make a quiche or something similar. Bake as instructed by the recipe you use. If blind baking a single crust to fill after, use pie weights poured over a piece of parchment paper inside the pie or dock the pie by pricking it with a fork on the bottom of the crust. Bake at 400F for about 15 minutes or until the edges are golden brown.

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Food Processor

Marble Dough Board

Pie Plate

Rolling Pin

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Yield: 1 crust