Easy Sourdough Pie Crust From Scratch

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This sourdough pie crust is buttery, flaky, and perfect for any pie. Easily made with sourdough starter, you can use this crust with sweet dessert pies or savory dinner pies.


  • 140 grams organic all-purpose flour
  • 113 grams butter, cubed (cold)
  • 5 grams fine sea salt
  • 5 grams granulated sugar
  • 125g sourdough starter discard, cold


  1. In a large bowl, combine flour with salt and sugar.
  2. Work in the butter with a fork, be careful not to over-mix. It should be chunky and rough.
  3. Add in the cold sourdough starter and lightly knead until just combined into a dough ball.
  4. Shape the dough into a disk and wrap it in plastic wrap.
  5. Chill in the fridge for at least 2 hours or overnight.
  6. Sprinkle your clean countertop with flour and roll out the dough until it is approximately 12″.
  7. Drape it over a 9″ pie plate, without tearing it, gently press it into the plate, and smooth it out.
  8. Trim any excess crust from the edges and crimp the edges to the pie plate
  9. Blind bake the crust or bake according to pie recipe directions.
  10. To blind bake: Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Flute or crimp the pie crust edges and brush with egg wash. Chill for 20 minutes in the freezer (the crust will shrink if you do not chill it first). Preheat the oven to 350 degrees F. Line the chilled pie crust with parchment paper. Fill with dried beans or pie weights. Bake for about 20 minutes. Remove the pie crust from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie.


  • If you need two pie crusts for your pie recipe, double the recipe.

Keywords: pie, crust, sourdough, discard