Flaky Sourdough Pie Crust
This all-butter sourdough pie crust can be made with active starter or discard. It yields two 9-inch pie crusts and is perfect for any pie, sweet or savory.
Servings: 8 servings
Calories: 323kcal
Equipment
- Pro Dough Pastry Scraper/Cutter/Chopper
Ingredients
- 1 ½ cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup butter
- 1 cup active sourdough starter or sourdough discard
Instructions
- Mix dry ingredients: Whisk flour, sugar, and salt.
- Cut in cold butter until crumbly with pea-sized pieces.
- Stir in starter/discard until a shaggy dough forms (add 1 tsp cold water at a time only if needed).
- Divide into 2 discs, wrap, and refrigerate at least 30 minutes (or up to 3 days).
- Roll into a 12-inch circle (about ⅛-inch thick) on a floured surface.
- Place in greased pie plate, trim/crimp edges, and chill 15–30 minutes.
- Fill and bake per your pie recipe (or blind bake if needed).
Blind Baking Instructions
- Fit crust into pie plate, crimp edges, and chill 30 minutes.
- Preheat to 400°F.
- Line crust with parchment and fill with pie weights or dry beans.
- Bake 15 minutes.
- Lift out parchment/weights, then prick bottom with a fork.
- Finish bake: Return to oven at 375°F for 10–15 minutes until golden (fully baked crust).
- Partial bake option: Bake 7 minutes after removing weights (partially baked crust).
- Add filling and bake as directed (or cool completely for no-bake pies).
Video
Notes
- Keep butter + dough cold for flaky crust (chill anytime it softens).
- Active starter or discard both work — dough doesn’t need to rise.
- Mix gently / don’t overwork (prevents tough crust).
- Chill the dough 30 min before rolling to prevent shrinking.
- Make ahead: refrigerate up to 3 days or freeze up to 3 months (thaw in fridge).
- Blind bake for custard/no-bake pies for a crisp bottom.
- Fresh milled flour - Use 1 3/4 cup plus 2 tablespoons soft white wheat freshly milled flour in place of all-purpose flour.
Nutrition
Calories: 323kcal | Carbohydrates: 25g | Protein: 3g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 474mg | Potassium: 32mg | Fiber: 1g | Sugar: 2g | Vitamin A: 709IU | Calcium: 11mg | Iron: 1mg
