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This homemade sourdough discard pie crust recipe makes the best buttery, flaky homemade pie crust. Sourdough pie crust brings a unique tangy sweet flavor that you just can’t find in regular pie crust recipes.

The result is a tender pie crust that is easy to make using a food processor and only six simple ingredients! Perfect for both savory and sweet pies, hand pies, pot pies, pop-tarts, quiche and more!

Homemade sourdough pie crust can be made with any solid fat of your choice-butter, vegetable shortening or lard. I much prefer a butter crust for my sourdough pie crust dough for all pie recipes-sweet or savory.

Why You’ll Love This Recipe:

You can choose to use this sourdough pie crust right away or long ferment in the fridge for additional benefits such as easier digestion. 

You can use sourdough discard or active starter for this recipe. Sourdough discard straight from the fridge works great too!

This recipe makes enough dough for two deep dish pie crusts or enough for one double crust pie.

This sourdough pie crust recipe requires no special equipment like a pastry cutter or a pastry blender. The entire recipe can be made in the bowl of a food processor!

If you only need a single pie crust and have excess dough consider wrapping it in plastic wrap and storing in the freezer.

Why This Will be Your New Go-to Pie Crust Recipe:

This delicious sourdough pie crust is perfect for anything you can make with pie crust: savory or sweet! The tangy sour flavor of the sourdough is balanced with a tiny bit of sugar and a hint of salt from the butter. 

Use this easy recipe to get ahead this holiday season! Make several sourdough pie crusts up at once and store them in the freezer to pop out anytime you need it. 

Batch making pie crusts for Thanksgiving saves a lot of time and is a simple step to take to reduce stress the holidays. I love making up several pie crusts in early fall for Thanksgiving pies later! 

Speaking of Thanksgiving, this pie crust dough is perfect for making old fashioned chocolate fudge pie, roasted Cushaw squash pie, and apple butter pumpkin pie! 

Need a savory pie option? Butter pie crust makes the perfect amount of dough for a deep dish chicken pot pie. 

This pie crust can even make for easy breakfast prep. Use this flavorful crust for quiches and pop-tarts too!

​This is the best pie crust recipe for any pie dish on your list!

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What You Need:

• Large bowl
• Food Processor
• Rolling Pin
• Pie Plate
• Optional:
• Pie Weights (for blind baking pie crusts to achieve a flaky bottom crust)

Ingredients:

• Sourdough starter (sourdough discard or active sourdough starter)
• all purpose flour
• sugar
• salt
• splash of lemon juice
• ice-cold unsalted butter 

How to Make the Best Flaky Sourdough Pie Crust Recipe:

In the bowl of a food processor add the dry ingredients: all purpose flour, sugar and salt. Pulse together just enough to equally distribute the salt and sugar.

Add in cubed ice-cold butter. Do not use warm or room temperature butter or water. 

Pulse the flour mixture with the cubed unsalted butter until it is the texture of coarse meal or until the mixture resembles the size of small peas. 

Add sourdough starter and lemon juice to the food processor and pulse to create a soft dough. 

Pop the dough in the fridge to chill for a few minutes until cold before rolling out the dough. If you are planning to save the dough for later wrap it in plastic wrap and keep in the fridge for up 3 days or wrap tightly in plastic wrap or parchment paper and store in a freezer safe ziplock bag for up to 3 months. 

Sourdough pie crust will keep a little longer than 3 days in the fridge but will get more and more bread like as it sits creating less of a flaky crust and more of a bread like texture, so I like to use within a couple days or store in the freezer for longer term storage.

Be Sure to Keep the Sourdough Pie Dough Chilled While You’re Working:

When working with pastry dough it is important to keep the dough chilled. If you use warm or room temperature butter you won’t get little solid chunks of butter throughout your pie dough that gives it the classic flaky texture when baked. If at any point you feel your dough is getting too warm, just pop it in the fridge to re-chill it before moving on. 

If you are making several homemade pies at once and need to make several pie crusts, I recommend immediately transferring the dough to a ziplock in the fridge in between batches to keep all the unbaked pie crust chilled. Then pull the pie crusts out one a time to shape and roll out the dough before moving on to the next one. 

​Shaping the Dough:

Transfer dough to a floured work surface to roll dough out.

Using a knife or bench scraper split the dough in half and shape into a circle. The two pieces will make your top crust and the bottom crust if making a double-crust pie. 

Working with one at a time, shape the dough using a rolling pin to roll it out in a circle. 

I like to roll my sourdough pie dough out on a silicone pastry mat so I can be sure to get the size I want. Turn the dough a quarter turn each time you roll and work in a circle to roll out evenly. 

Using your rolling pin to roll up the dough, transfer the dough to a pie pan. Center the dough in the pan and using your hands, press the dough around the sides of the dish. Trim off the excess dough or get creative with a flute edge. To make a fluted edge, use your hands to shape the edge of your pie crust by using your thumb and pointer finger to shape dough around your knuckle as you move along the side of the pie pan. 

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How to Store Sourdough Pie Crusts for Later After Rolling Out and Shaping the Dough:

You can also store pre-shaped pie crusts by placing the dough on parchment paper and rolling it up. Store the rolled up pie crusts in a ziplock bag in the fridge or freezer, just like store bought pie dough. 

Alternatively, shape dough in aluminum pie pans to create a pre-made pie shell, a perfect time saver for last minute desserts. 

Last Minute Dinner Tip:

Open a can of home canned chicken, canned mixed vegetables and make a simple roux of butter, flour and milk. Season with your favorite herbs and spices and pour it into a blind baked pie shell for an easy last minute chicken pot pie dinner. 

Pull out a premade pie shell from the freezer and place parchment paper on top and fill with dry beans or pie weights and blind bake until crust is just firm but not cooked through. 

For a double crust pot pie, pull another pre-rolled pie crust from the freezer and let it thaw while blind baking the bottom crust. Remove pie weights from the baked pie shell and pour in your pot pie filling and top with the second thawed out pie crust.

Poke holes in the top of the pie crust and bake as usual. I love using this hack to serve my family or guests the best chicken pot pie for dinner when I haven’t had time to thaw out meat or make a full meal plan. 

This tip can be used for any variety of savory pie fillings including shepherds pie, cottage pie and more!

More Pie Crust Recipes You May Like:

Brown Sugar Cinnamon Pop-Tarts

Pumpkin Pie Pop-Tarts with Maple Glaze

Easy Deep Dish Pie Crust Recipe: Using Butter or Lard

Printable Recipe: