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It has taken me years to master a truly good, flaky pie crust. This Sourdough Discard Pie Crust recipe has changed everything. It’s tender, buttery, and so easy to work with. The layers bake up beautifully flaky with just a hint of tang from the sourdough discard, making it the perfect homemade pie crust for sweet or savory recipes.
I love this sourdough pie crust so much that I’ve also created a chocolate sourdough pie crust and a strawberry sourdough Pop-Tart crust variation to satisfy ALL your pie cravings. Best of all, this recipe is a great way to use up that cold sourdough discard waiting in your fridge. Win-win!
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Why You’ll Love Sourdough Pie Crust
- Quick & Easy – This sourdough pie crust comes together within a couple of minutes. You can wrap it up and keep it in your fridge for a couple of days before using, which makes it so convenient for baking. It’s my go-to base for my classic Sourdough Apple Pie and Sourdough Pecan Pie.
- Versatile – It’s tender, flaky, and can stand up to any of your favorite fillings. Sourdough pie crust is versatile. It works for sweet pies like my favorite Sourdough Berry Pie or savory pies like this Southern Sourdough Tomato Pie.
- Delicious – Pie crust can feel tricky, but this one is so easy to make and rolls out beautifully. It’s the perfect base for any of your Thanksgiving sourdough recipes—whether you’re baking a classic Sourdough Pumpkin Pie, a savory Sourdough Quiche, or a double-crust Cranberry Apple Sourdough Pie.
Sourdough Discard Tip: I keep a jar in my fridge that I continually add sourdough discard to. Discard is a by-product of your sourdough starter and there is no reason to throw it away. Instead, use it in incredible sourdough discard recipes where it adds moisture and great flavor. Use older, more tangy discard in savory recipes like this Sourdough Discard Pasta and young/fresh discard in sweeter recipes like my easy Graham Cracker Pie Crust with Sourdough Discard.
Important Ingredients
- Sourdough Discard – Use cold sourdough discard straight from the fridge for this recipe. Cold discard keeps the butter from softening too quickly, which helps create flaky layers. Make sure it’s 100% hydration (equal parts flour and water). If yours is thicker or thinner, adjust with a little extra flour or ice water. Older discard adds a stronger tang (great for savory pies), while younger discard is milder and works well in
- All-purpose flour – Choose an all-purpose flour with around 11.5% protein content for the best balance of tenderness and structure.
- Sugar – A small amount of sugar helps the crust brown and keeps gluten development in check, which is key to those tender, flaky layers.
- Salt – Don’t skip it! Salt brings out the flavor of the crust.
- Unsalted Butter – Cold, unsalted butter gives the crust its signature flakiness and rich flavor.
- Ice Water – Add just enough chilled water to bring the dough together—sometimes you won’t need any, other times you may need a bit more. The amount depends on the consistency of your discard. Keeping everything cold ensures the butter stays firm and bakes into those beautifully flaky layers.
See the recipe card for full information on ingredients and quantities
Substitutions
- Sourdough Discard: You can substitute active starter, but it should be chilled for the flakiest crust.
- Sugar: For a savory pie crust, reduce the sugar to 1 teaspoon (about 5 grams).
- Butter: You can substitute salted butter, but may want to reduce the added salt in the recipe.
- Flour: Use all-purpose flour, or substitute up to half with a soft whole wheat flour.
How to Make Sourdough Pie Crust
Mix Pie Crust Dough
Step 1: To a large bowl, use a pastry cutter or food processor to cut the butter into about half of the flour mixture (Image 1) until it forms a thick paste (Image 2). This “waterproofing” method coats the flour in fat, which prevents excess gluten development once the discard is added. It makes the dough easier to handle while still baking up tender and flaky.
Step 2: Add the remaining flour (Image 3) and mix until the dough resembles coarse crumbs (Image 4).
Amy’s Tip: If I don’t have access to a pastry cutter or food processor, I like to grate the cold butter on a box grater, just like I do when making sourdough scones. The thin pieces of butter mix into the flour quickly and evenly, which makes the dough easier to bring together while still keeping those buttery layers intact for a flaky crust.
Step 3: Pour in the chilled sourdough discard (Images 5 – 6) and use your hands to bring the dough together (Image 7). The crumbs should start to clump into larger clusters and form a ball. If the dough is too dry, add 1 Tablespoon of chilled water at a time until it comes together. If your discard is very runny, skip the water and add a little extra flour instead. If it’s thicker, you may need a touch more water.
Step 4: Divide the dough in half (Image 8), flatten each piece into a disk, cover with plastic wrap and refrigerate for 20–30 minutes or up to 3 days. This recipe makes two crusts (top and bottom). The longer the pie dough rests in the fridge, the more flavor it develops—sometimes with a stronger sour note. For longer storage, wrap the dough well and freeze for up to 3 months. Thaw overnight in the refrigerator before using.
Long Fermented Option: Long fermenting a sourdough discard recipe has the benefits of sourdough fermentation. To long-ferment this pie crust, stick the dough in the refrigerator for up to 3 days before using.
Roll Out the Pie Crust
Step 5: On a lightly floured surface, roll out the chilled dough with a rolling pin, turning it about 45° after each roll to keep an even, circular shape (Image 9). A pastry mat makes it easy to roll the crust to the right size for your pie plate.
Step 6: Fold the rolled crust into quarters and carefully transfer it to a 9-inch pie plate (Image 10). I often use a glass Pyrex dish so I can see when the crust is baked through, but I also love my USA Pan pie pan for its even baking.
Single Crust Pies: For a single-crust pie, trim the excess dough hanging over the edge of the plate with kitchen scissors. Save the scraps for patching or bake them into little “pie chips” later. Tuck the edge of the crust under to create a uniform rim, then crimp: place your knuckles on one side of the crust and press a finger from the opposite side in between them (Image 11). Repeat around the pie for a classic crimped edge.
Bottom and Top Crust: For a double crust pie, prepare the bottom crust, but don’t crimp the edges yet. Lay the top crust over the filling, then roll its edge under the edge of the bottom crust to seal. Crimp the edges as desired (Image 12), and cut a few slits in the top with a sharp knife to vent steam while baking.
Baking the Sourdough Pie Crust
Step 7: Bake your pie according to the recipe directions or follow one of these methods:
Par-Baking: For a single crust, prick the bottom of the dough with a fork, then line it with parchment paper and fill with pie weights or dry beans. Bake at 425°F for 15–20 minutes, until lightly set. Remove the weights and parchment, then fill and bake again if your recipe calls for it.
Blind Baking: Follow the par-baking instructions, then remove the weights and parchment. Return the crust to the oven and bake for another 5–10 minutes, until the bottom is lightly browned and fully baked. Let cool before filling with custard, pudding, or other no-bake pie fillings.
Baking a Pie with Top and Bottom Crusts: For double-crust pies (like fruit pies), my rule of thumb is to start at 425°F for the first 20 minutes to set the crust and create flakiness. Then reduce the oven to 350°F and continue baking for about 60 minutes, until the filling is bubbling and the crust is golden brown. If the edges brown too quickly, cover them with a pie shield or strips of aluminum foil. Always follow your specific recipe’s instructions for best results.
How to Store Leftovers
Unbaked sourdough pie crust can be kept in the refrigerator for up to 3 days or freezer for up to 2 months. Once baked, storage depends on the filling: fruit pies can sit at room temperature for up to 2 days or be refrigerated for up to 5 days, while custard-based pies should always be refrigerated and enjoyed within 3–4 days.
Amy’s Recipe Tips
The Secret to Flaky Pie Crust: The key is stopping gluten from developing, and I use a simple two-step process to do this – always starting with chilled butter and cold sourdough discard. Keeping everything cold is essential for flaky layers.
Step 1: Cut the butter into half of the flour mixture until it forms a thick paste. This coats the flour in fat, which makes it harder for water to penetrate and form gluten strands. (Think of trying to wash butter off your hands with just water—it doesn’t work until you add soap.)
Step 2: Add the rest of the flour and mix until you have small crumbs. Then stir in the chilled sourdough discard, adding a little water only if needed. This method creates a dough that’s easy to handle and bakes into thin, flaky layers.
Frequently Asked Questions
Yes! You can use active sourdough starter in place of discard. Just make sure it’s cold before mixing it in. Chilled starter or discard keeps the butter firm, which helps your crust bake up tender and flaky. Since starter isn’t usually as runny as older discard, you may need to add a little extra water to bring the dough together.
Yes, using cold discard straight from the fridge is best. Cold discard helps keep the butter from softening too quickly, which is key to creating those flaky layers in your pie crust. Tip: If your discard is warm, pop it in the fridge for about 30 minutes before using.
I love it for both! For sweet pies, use a tablespoon of sugar and a young/fresh discard (or bubbly starter) for a mild flavor. For savory pies, try using older discard. Its stronger sour flavor pairs really well with savory fillings.
Don’t toss them! I like to brush pie scraps with a little egg wash, sprinkle with cinnamon sugar, and bake at 375°F for 15–20 minutes, until golden brown. They turn into sweet little “pie chips” that are perfect for snacking while the pie bakes and cools.
Yes, you can half the recipe or make the recipe as written and refrigerate the extra crust for up to 3 days or wrap and freeze it for up to 3 months.
My Favorite Sourdough Pies
If you tried this Sourdough Pie Crust Recipe or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Sourdough Pie Crust
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Equipment
- pastry cutter or food processor
- plastic wrap
- pastry mat optional
Ingredients
- 325 grams all purpose flour, divided into 150 grams and 175 grams (heaping 1 cup/1.25 cups total)
- 16 grams sugar, 1 Tablespoon (see recipe notes)
- 6 grams salt, 1 teaspoon
- 222 grams unsalted butter, 1 cup, chilled
- 135 grams sourdough discard, 100% hydration chilled is best, (1/2 cup)
- 20-40 grams ice water, as needed (about 2-4 Tablespoons)
Instructions
- In a large bowl, mix together 150 grams flour with sugar and salt.
- Cut the cold, unsalted butter into small chunks (about 16 pieces per stick of butter) and add to the flour mixture. Using a pastry cutter, cut the butter into the flour mixture until all of the butter is moistened by the flour and forms into a thick paste (see pictures in the recipe post).Alternatively you can use a food processor or press the chunks of butter with your fingers and flatten them to help combine them into the thick paste. I've also had success grating the butter with a cheese grater into small flakes and mixing that way.
- Add the remaining 175 grams (1 1/4 cup) of flour and use the pastry cutter or your fingers to distribute the flour until the mixture looks crumbly.
- Pour the chilled sourdough discard on top of the flour/butter mixture and stir to combine. Use your hands to form the dough into a ball. If the dough is too crumbly, add ice cold water a Tablespoon at time until it comes together.
- Cut the ball in half and form two balls of dough. Wrap the balls in plastic wrap, press down on them to form a disc shape and stick in the refrigerator to chill. Chill the dough for 20 minutes if using right away or for up to 3 days if using later. Wrap and freeze for up to 3 months. Use according to pie recipe directions.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for the recipe.
Thanks for the review!
Nice easy crust, very similar to my standard recipe. Held up well for a savory pie
I’m glad it turned out great!
Hi, Lately I have been using a stiff starter. For my discard, should I first ‘dilute’ to a 1:1 consistency to use in this pie crust recipe? Or just use as is and add water if needed. Thank you for any suggestions!
Amy’s discard recipes are written for 100% hydration recipes. Since a stiff starter has less water, your dough may feel a bit drier than expected. If that happens, just add a small amount of cold water (1–2 teaspoons at a time) until the dough comes together. Pie crust is pretty forgiving, so it’s better to adjust as you go rather than trying to convert the starter beforehand.
Have your new book Beginners Guide. And have done artisan bread and sandwich bread .Have your recipe for soft sour dough bread on the go now.Thankyou for all the recipes I receive in my inbox. I am going to try the pie crust to use up some discard as I like you hate waste.By the way I am 80.So never to old to learn! Love sour dough bread,reminds me of standing in line when we were in the Ukraine.
I love that! Thanks for following along. Happy baking!
Made this pie crust and used some fresh peaches to make a peach pie. It was awesome and actually was easy to make. I will make this again. Thanks.
Yum! I’m glad it was a success. Thanks for your review.
I only need one pie crust. Is it safe to cut the recipe in half for the single crust?
Yes, you can cut this recipe in half!
How long do you bake this? My recipe says to use a baked pie crust but I have no instructions on how to bake it.
This crust is typically baked at the same time as whatever filling you use, but if you wanted to bake it by itself, I would probably bake it at 375 degrees F for about 15-25 minutes. For best results, I would line the pie crust with parchment paper and add pie weights or dried beans on top of the parchment paper. Happy baking!
I just had a question about the flour. Your recipe calls for all purpose flour. I use sunrise mills flour. For traditional sourdough bread I use their bread flour. I do also have their pastry flour. Which would you recommend for this crust recipe. Thank you.
In choosing between those two options, I’d probably go with the pastry flour. Happy baking!
Love this pie crust!
I wanna make 2 pies for thanksgiving but only found 10-inch pie pans, do you think I could do that or would I have to change the recipe?
That should still work! You just might have a trickier time getting clean crimped edges or any designs if you want to get fancy. If you find that you need more crust, you can always just make another and with the extra leftovers make some pie chips (bake them with some sugar sprinkled on for a yummy little treat!
I think that would work. Just roll them a bit larger.
Amy, I have probably tried 50 different recipes for pie crust in the last 20 years. For some reason when I moved from CA to Utah my crust feel flat and was no longer flaky. This was amazing. Was to do, easy to roll out and baked up so nice! Flaky and BEAUTIFUL !
So glad you loved this! Thanks for sharing.