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Flaky sourdough pie crust blind baked

Sourdough Pie Crust (Extra Flaky!)

Posted on December 2, 2022March 31, 2024 by sourdoughbrandon

This post may contain affiliate links for products and ingredients I use and recommend. For more information, see my affiliate disclosures.

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Table Of Contents
  1. Why Add Sourdough to Pie Crust?
  2. 👨‍🏫 Tips for Making Extra Flaky Pie Crust
  3. 🛠 Tools Needed
  4. 🛒 Ingredients Needed
  5. 👨‍🍳 How to Make Sourdough Pie Crust
    • 1. Mix Flour and Salt
    • 2. Add Butter
    • 3. Add Sourdough Starter, Water, and Mix
    • 4. Wrap and Rest the Dough
    • 5. Laminate the Dough (optional)
    • 6. Roll Out and Bake
  6. How to Blind Bake
  7. What to Make with Sourdough Pie Crust
  8. ❓ FAQs:
  9. Sourdough Pie Crust
  10. Other Recipes You Might Like:

Last Updated on March 31, 2024

With only a few ingredients and a little technique, making this flaky Sourdough Pie Crust is as easy as pie!

Making homemade pie crust can be intimidating, but this sourdough discard pie crust recipe is foolproof and comes together with minimal effort. I walk through tips for ensuring an extra flaky pie crust that can be a vehicle for quiches, fruit or custard pies, galettes, or hand pies.

Plus, you can use active sourdough starter or sourdough discard for the recipe. The sourdough tenderizes the pie crust and lends a subtle, complex flavor. It’s excellent for savory or sweet pies.

👉 Check out more of my sourdough discard recipes for other ways to use sourdough starter in recipes like Sourdough Honey Cornbread, Sourdough Apple Butter Muffins, and Easy Sourdough Discard Granola Recipe.

Cherry pie made with sourdough pie crust lattice.

Why Add Sourdough to Pie Crust?

Sourdough starter is an acidic ingredient with a pH typically between 3.5 to 4. Many believe acidity inhibits gluten development, thus creating a more tender pie crust.

In this way, the sourdough starter, or sourdough discard, functions similarly to adding vodka or apple cider vinegar to a pie crust recipe. It also works to tenderize sourdough biscuits, shortcakes, and scones.

Another benefit, of course, is the tangy flavor of sourdough.

A sourdough starter is filled with many species of probiotic bacteria that give sourdough bread its acidic flavor. Adding sourdough to pie crust imparts some complexity that only comes from fermentation. Nevertheless, this pie crust recipe is not necessarily tangy because there isn’t much sourdough starter used.

Finally, this is another novel way to use sourdough discard to minimize waste.

Sourdough discard is a versatile ingredient, and using it in pie crust is an easy way to incorporate it into a foundational recipe like pie crust.

Extra flaky sourdough pie crust in pie plate close up with flaky layers

👨‍🏫 Tips for Making Extra Flaky Pie Crust

These pastry tips will help you make the flakiest sourdough pie crust possible!

The tips are also relevant to making rough puff pastry, like in these Sourdough Pop Tarts.

  1. Keep the Ingredients Cold:
    • Keeping all ingredients cold is crucial. A flaky and tender crust is developed from minimal gluten development. Gluten makes the pastry tough and chewy, so you want to avoid too much gluten development when making pie crust.
    • It’s best to refrigerate the sourdough starter, use cold butter, and only use ice water. If your dough gets warm at all, refrigerate it immediately. Finally, refrigerate the pie dough before rolling it out.
  2. Freeze the Pie Crust Before Baking:
    • Freeze your pie crust for about 15 minutes as the oven preheats. After rolling out your dough and crimping it, the pie crust dough can start to warm. The crust also needs to rest in the pie plate, which will help it set and not droop or shrink in the oven.
    • The other benefit of freezing your pie crust before baking is that it helps create flaky layers. A flaky pie crust is developed from steam between layers of fat and flour. The quick freeze produces more steam when the pie crust hits the hot oven.
    • Note: Always place the pie plate with crust on a baking sheet, especially after the plate has been frozen. This reduces the risk of thermal shock (particularly for glass or Pyrex). For this reason, I prefer using metal or ceramic pie plates.
  3. Laminate the Pie Dough:
    • This tip is optional to make pie dough, but it’s a straightforward technique to add extra layers of butter and flakiness to your pie dough. Lamination typically refers to a series of folds using a butter packet to make pastries like sourdough croissants or rough puff pastry. For pie crust, you can similarly fold the dough to recreate this process.
    • To laminate pie crust, roll it out into a long rectangle after an hour’s rest in the refrigerator. Use a bench scraper to lift and fold the dough into thirds and produce a letter packet. That’s it!
  4. Don’t Add Too Much Water:
    • Adding too much water will overhydrate pie dough. This leads to gluten development, the enemy of a tender and flaky pastry. The dough will continue to hydrate as it rests and is rolled out.
    • At first, the dough may seem dry. However, remember that a 100% hydration sourdough starter is 50% water (and 50% flour). With a few tablespoons of ice water plus the sourdough starter, the dough comes together with only a little mixing and resting.
  5. Use a High-fat or European-style Butter:
    • High-fat butter makes the absolute best and flaky pie crust. This is because European-style butter has a smaller percentage of water, resulting in a more tender, flavorful, and flakier pie crust.
    • My favorite high-fat butter brands commonly found are Kerrygold, Plugrá, Nellie’s Free Range, Cabot Extra Creamy Premium Butter, Vermont Creamery, and Vital Farms. Any brand above 80% butterfat will work.

🛠 Tools Needed

Click on the toggles below for more information, recommendations, and possible substitutes.

Mixing Bowl

A simple medium-sized mixing bowl is the only vessel you need for pie crust. Preferably, the bowl has a flat base, which is beneficial as you mix the pie dough to prevent tipping.

I use vintage Pyrex glass bowls (they’re often found at antique stores, eBay, or yard sales) or stainless steel mixing bowls.

Baking Scale

I always list ingredients by weight in grams because it is the most accurate way to measure baking ingredients. Use a scale, and your baking will immediately be better!

Bench Scraper

A bench scraper is one of the most helpful kitchen tools. I use it to transfer chopped vegetables and herbs, shape sourdough bread, and clean my counter.

The bench scraper is extremely handy for lifting and folding the dough onto itself. It helps prevent sticking and keeps the pastry from melting in warm hands.

Rolling Pin

I prefer wooden, tapered rolling pins or dowels for the best all-around rolling pins. They aren’t heavy, allow you to manipulate dough better, and are affordable. Furthermore, they’re easy to clean and don’t stick as much as marble or other materials.

9-inch Pie Plate

A round pie plate is technically optional since it’s not essential to making the pie dough itself and can be rolled into many shapes and sizes. However, for most readers’ purposes, this dough makes one 9-inch circle pie crust. I recommend using metal or ceramic pie plates.

The USA Pan 9-inch aluminized steel pie plate is my favorite metal pan. A cheap aluminum pie tin also works great, especially if you’re gifting a pie!

Glass or Pyrex pie plates work well and let you peek through to see how the pie is baking, but they can take longer to bake. There’s also a small risk of thermal shock moving glass from the freezer to the oven.

  • Plastic wrap or beeswax
Tools needed for sourdough pie crust including bowl, bench scraper, and fork

🛒 Ingredients Needed

Click on the toggles below for more information, recommendations, and possible substitutes.

All-purpose flour

Bread flour has a high protein content, which leads to a tough and chewy crust. On the other hand, cake flour doesn’t have enough protein content (pie crust does need some structure). All-purpose or pastry flour works best for pie crust!

Sea Salt

I like using sea salt or Diamond Crystal Kosher Salt for pie crust and other baked goods because they both dissolve easily and incorporate into doughs. Table salt is processed with additives or anti-caking agents that can make baked goods taste bitter or too salty.

Sourdough Starter (active or discard)

You can use an active sourdough starter or sourdough discard in this recipe. The sourdough starter is not used for leavening in this recipe but does provide minimal lift to the pie crust, contributing to flakiness.

Don’t have a sourdough starter? Learn How to Make a Sourdough Starter and make a stronger sourdough starter with my top sourdough starter tips.

View sourdough discard recipes here.

Unsalted butter

As mentioned in my tips section, a high-fat or European-style unsalted butter will give your crust extra flavor and flakiness. It’s worth the splurge to have the best-tasting pie crust! However, you can always use another type of unsalted butter for good results.

Ice Water

Cold water prevents the butter and other ingredients from warming up. To make ice water quickly, I pour the amount of ice water needed into a small ¼ measuring cup and throw it into the freezer for 5-10 minutes as I make the pie dough. You can toss an ice cube into the water, but I usually find this method works well for me, and the amount of water is conveniently measured!

Ingredients needed for sourdough pie crust including flour, salt, sourdough starter, ice water, and butter

👨‍🍳 How to Make Sourdough Pie Crust

This recipe makes one 9-inch pie crust. Double the ingredients for a double-crust recipe.

1. Mix Flour and Salt

Add ¼ cup of cold water to a small measuring cup and set it in the freezer while you mix the pie crust.

Set aside a long piece of plastic wrap or beeswax to wrap the pie dough once mixed.

Mix 125 grams of all-purpose flour (one cup) and ¼ teaspoon of sea salt in a medium-sized mixing bowl.

Mixing flour and salt in mixing bowl with a fork

2. Add Butter

Use a bench scraper or a butter knife to cut 113 grams (one stick, ½ cup) of cold unsalted butter into ½-inch cubes.

Toss the cold butter cubes into the bowl until they’re coated in flour. Use your hands to smash the butter into flat, uneven shards.

A mix of sizes works best- some the size of walnut halves and others the size of peas.

Cubed butter on butter wrapper
Cubed butter added to mixing bowl
Butter mixed in mixing bowl with flour
Hand holding a piece of smashed butter

3. Add Sourdough Starter, Water, and Mix

Add 75 grams of cold sourdough starter and two tablespoons of ice water to the bowl. Use a fork to toss it together.

While tossing, add another tablespoon or two of ice water to the bowl until clumps begin to form. The dough will still seem quite dry at this point.

Pouring ice water into bowl

Use your hands to bring the dough together in the bowl into one (mostly) cohesive mass.

This is a small kneading motion in the bowl and maybe a couple of squeezes to bring the dough together. The sourdough starter should distribute itself into the dough and start to come together, but will still appear somewhat dry with large pieces of butter remaining.

Mixing Sourdough Pie dough with fork in bowl

4. Wrap and Rest the Dough

Dump the dough and any dry pieces of flour remaining onto the plastic wrap or beeswax. Wrap the dough in the wrap and smush it together with the palm of your hand into a 1-inch thick disk.

Place in the refrigerator to rest and hydrate for at least an hour and up to two days.

Note: This process is similar to the technique used to make pâte brisée- fraisage. The heel of your hand spreads the butter to create long streaks and pockets of butter. These large smears of butter will lead to a flakier crust.

Sourdough pie crust dough with floury bits on plastic wrap
Hand smushing sourdough pie crust in plastic wrap
Sourdough Pie Crust wrapped in plastic wrap

5. Laminate the Dough (optional)

For an extra flaky crust, laminate the dough. This step is optional, but folding it is an easy and fast way to triple the layers of pie dough and is similar to making croissants or rough puff pastry!

To laminate pie crust:

  1. Lightly flour a work surface. Place the refrigerated pie dough on the surface for a few minutes to let the butter soften slightly, making rolling it out easier.
  2. Use a rolling pin to roll the dough into a long rectangle about ¼-inch thick. Flour the dough and rolling pin to prevent sticking as you work.
  3. Use a bench scraper to lift and fold the top third of the dough down upon itself. Repeat the same motion on the bottom third of the dough to form a letter packet of dough.
  4. Wrap the pie dough in plastic wrap or beeswax and refrigerate it for at least an hour to rest before rolling it out according to your recipe’s instructions.

At this point, the dough can also be frozen for up to a couple of months.

Sourdough pie crust dough with flour and rolling pin
Preparing pie crust dough with flour before rolling out
Sourdough pie crust dough rolled out into a long rectangle with rolling pin
Dough rolled out into a long rectangle
Folding top third of Sourdough pie crust dough onto itself for lamination
Top third of dough folded to center.
Folded Sourdough pie crust dough after lamination in a letter pocket
Sourdough pie crust dough laminated and folded into a letter pocket

6. Roll Out and Bake

Your crust is ready to be rolled out and baked according to your recipe. If you notice any sticking while rolling out, you can use parchment paper to help prevent sticking. Simply roll the dough between two pieces of parchment paper.

To roll out the pie crust:

  1. Lightly flour a work surface. Place the refrigerated pie dough on the surface for a few minutes to let the butter soften slightly, making rolling it out easier.
  2. Use a rolling pin to roll out the pie crust in its desired shape. I find it’s easiest to work from the center of the dough, roll in one direction evenly, rotate or flip the dough, and repeat.
  3. For a standard 9-inch circular pie plate, roll the dough out into an 11 or 12-inch circle. Fold the dough in half onto itself or rolled up around the rolling pin to transfer it to the pie plate. Let the dough slump down into the pan and lightly press it into the bottom and sides. Trim the pastry with scissors to leave about an inch of dough overhang. Tuck the overhang under the dough and crimp the dough with your fingers or use fork tines to seal the edges.
  4. If blind baking (see the section below for instructions), dock the bottom of the dough all over with the tines of the fork. This will prevent the dough from puffing up during baking.
  5. Place the dough in the freezer to set in the pan while you preheat the oven. You can also wrap the pie plate and freeze it for up to two months.

Note: If the dough is melting or sticking to the work surface while rolling it out, chill it! Transfer it to a baking sheet or cutting board and place it in the refrigerator for five minutes.

Sourdough Pie Crust rolled out and crimped in a pie plate with scissors and rolling pin

How to Blind Bake

Blind baking is a common practice to partially cook or par-bake, a pie crust before filling it. A popular pie that is blind-baked is a pumpkin or sweet potato pie.

Blind baking ensures that the bottom of the crust is crisp and fully baked. The step helps prevent a soggy bottom, especially for custard or pudding pies.

You can blind-bake this sourdough pie crust after it is rolled out, placed in its pie plate, docked (pricked all over the bottom with a fork), and frozen for at least 15 minutes.

To blind bake:

  1. Preheat the oven to 425ºF (218ºC).
  2. Remove the pie crust from the freezer and place two overlapping pieces of aluminum foil or parchment paper over the pie crust so the edges are covered.
  3. Pour dried beans, lentils, coins, or pie weights on the foil or parchment paper and fill the entire pie plate. Be sure to press into the sides and crevices of the pie plate to prevent shrinking (including any crimps).
  4. Place the pie plate on a baking sheet and bake for about 20 minutes, or until the pie crust edges start to set and turn golden brown.
  5. Carefully remove the foil and weights and continue to bake for 5-10 minutes or until the pie shell is golden brown (can take longer depending on the pie plate used and how your oven distributes heat). If the edges are browning too quickly, use a pie crust protector or a ring of aluminum foil to shield the edges.
Blind baked sourdough pie crust

What to Make with Sourdough Pie Crust

Sourdough pie crust is remarkably versatile!

It can be used in both savory and sweet applications. I’ve used sourdough pie crust to make custard pies like pumpkin pie, fruit-filled pies like apple pie, this sourdough strawberry galette, and quiche! Furthermore, the dough can be used as a topping for chicken pot pie or hand pies.

This recipe makes one 9-inch pie crust, but it’s easy to double the recipe for a double-crust pie. Divide the dough in half once mixed and keep both halves in plastic wrap separately.

Sourdough Apple Pie
Apple Pie made with Sourdough Pie Crust
Sourdough Quiche with garlic, chard, and cheddar
Quiche made with Sourdough Pie Crust

❓ FAQs:

Can I double this recipe?

Yes. It’s easy to double the recipe and make two pie crusts. Double all of the ingredients and divide the dough in half before refrigerating.

What if I add too much water?

If your dough is too sticky or wet, sprinkle more flour on the dough. It will hydrate in the refrigerator.

Can I add spices or herbs?

You can add any herbs or spices to this pie crust! A personal favorite is thyme and black pepper for a savory quiche crust. Add warming spices like ground ginger and cinnamon for a gingerbread pie crust or lemon zest for a bit of brightness.

What can I do for pie dough that is too dry?

Pie dough starts slightly dry and continues to hydrate in the refrigerator as it rests. However, if you’re rolling out the dough and it’s cracking and still dry, use a spray bottle to spritz some water onto the dough.

How I can transfer the dough to the pie plate more easily?

If pie dough is kept cold and floured well, it should be easy to pick up the entire dough and place it into the pie plate.

Another option is to wrap the dough around the rolling pin and let it unroll onto the pie plate.

Furthermore, you can roll pie dough between pieces of parchment paper, which makes for an easy non-stick surface for transfer.

Can I add whole wheat flour?

Yes, substitute up to 25% of the all-purpose flour with whole wheat flour. You may need to add an extra tablespoon or two of ice water.

How do you prevent pie crust from shrinking?

There are a few tips to prevent this common issue. First, don’t stretch the pie dough when fitting it into the pie plate. Stretching tightens the gluten and the crust will try to spring back when baked. The dough should slump into the pan. Press it gently into the bottom and sides.

Secondly, freeze the unbaked pie crust in the plate before baking. This will let the gluten relax and “set” in its shape.

Finally, if you’re blind-baking, fill the entire pie plate with dried beans or pie weights. The pan should be filled to the edges and brim with weights. I even spread some of the weight into the crimps of the pie.

Sourdough pie crust crimped edges with kitchen shears

Flaky sourdough pie crust in pie plate
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4.97 from 26 votes

Sourdough Pie Crust

By: Sourdough Brandon
Making an extra flaky Sourdough Pie Crust is so easy! This foolproof recipe makes the flakiest Sourdough Pie Crust that can be used for both savory and sweet applications.
Prep Time15 minutes mins
Chill Time2 hours hrs 15 minutes mins
Total Time2 hours hrs 30 minutes mins
Yield or Serving: 1 9-inch crust

Equipment

  • 1 Baking Scale
  • 1 Mixing Bowls
  • 1 Bench scraper
  • 1 Rolling Pin
  • 1 9-inch Pie Plate, optional

Ingredients

  • 125 grams All-purpose Flour, plus more for dusting
  • ¼ tsp Sea Salt
  • 113 grams Unsalted Butter, cold, 1 stick or ½ cup
  • 75 grams Sourdough Starter, active or discard
  • 60 grams Ice Water, ¼ cup, divided
Prevent your screen from going dark

Instructions

  • In a mixing bowl, whisk together the flour and salt.
    125 grams All-purpose Flour, ¼ tsp Sea Salt
  • Toss the cubes of cold butter into the bowl until they're coated in flour. Use your hands to smash the butter into uneven, flat shards.
    113 grams Unsalted Butter
  • Add the cold sourdough starter and 2 TBS of ice water to the bowl. Use a fork to toss. While tossing, add another TBS or two of water until clumps begin to form (it will still appear quite dry).
    75 grams Sourdough Starter, 60 grams Ice Water
  • Use your hands to bring the pie dough together into one (mostly) cohesive mass.
  • Dump the dough and any dry pieces of flour onto a piece of plastic wrap or beeswax. Wrap the dough and smush it into a 1-inch thick disk with the palm of your hand.
    Place it in the refrigerator to hydrate for at least an hour.
  • To make the dough extra flaky, roll the dough out on a floured surface into a long rectangle about ¼-inch thick. Fold the top third of the dough down upon itself and the bottom third up and over the first fold to create a letter packet.
    Re-wrap the dough and refrigerate for at least an hour and up to two days.
  • Roll out the dough into its shape and proceed with baking the pie crust according to your recipe. Refer to my detailed guide above for blind-baking instructions.

Notes

  • View my guide above for more detailed instructions, including photos of each recipe step.
  • For instructions to blind-bake this pie crust, click here.
  • View my tips for making the flakiest pie crust.
Tried this recipe?Rate the recipe above, comment, and follow/mention @sourdoughbrandon on Instagram & Facebook

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14 thoughts on “Sourdough Pie Crust (Extra Flaky!)”

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Older comments
  1. Lauren says:
    December 31, 2024 at 1:12 pm

    5 stars
    The best crust I’ve ever made, hands down. You have to make it.

    Reply
  2. Nicole Guarnieri says:
    November 25, 2024 at 12:15 pm

    May i use salted europen butter its all the store had or should i use reg u salted butter ?

    Reply
    1. sourdoughbrandon says:
      November 25, 2024 at 12:45 pm

      Salted butter is fine in pie crust. You may want to cut back on the salt in the recipe a bit.

      Reply
      1. Nicole Guarnieri says:
        November 25, 2024 at 5:12 pm

        5 stars
        Thank you happy thanksgiving

        Reply
  3. Candy says:
    September 17, 2024 at 10:18 am

    5 stars
    I made this for a chicken pot pie and it was delicious and soooo flaky. I just made another double batch to freeze.

    Reply

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Home » Recipes » Sourdough Discard » Sourdough Pie Crust (Extra Flaky!)

ABOUT BRANDON

Picture of Brandon with Sourdough

I am a home baker and sourdough recipe developer and educator living in the hills of rural Massachusetts.

I hope to bring my passion for sourdough baking to you with detailed sourdough bread and sourdough discard recipes to you and your family.


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  • Sourdough strawberry galette with a slice taken out and fresh strawberries around it.
    Sourdough Strawberry GaletteMay 24, 2025
  • Stack of sourdough buttermilk pancakes on a plate with maple syrup with a large container of homemade sourdough pancake mix in the background with a flour scoop.
    Sourdough Buttermilk Pancake Mix [and Sourdough Pancakes]May 20, 2025
  • Mason jar with strawberry rhubarb jam with canned jam in the background and fresh strawberries and rhubarb.
    Strawberry Rhubarb JamMay 17, 2025
  • Bite taken out of a Sourdough banana chocolate chip cottage cheese protein muffin with other muffins surrounding it, flowers, and bananas.
    Sourdough Banana Chocolate Chip Cottage Cheese Protein MuffinsMay 9, 2025
  • Sourdough Hot Dog Buns with a hot dog with ketchup and mustard on a blue platter enamelware plate with potato chips.
    Sourdough Hot Dog BunsMay 6, 2025
  • Sourdough strawberry muffins with crumb topping on a wire rack with strawberries, oats, and flowers.
    Sourdough Strawberry Muffins with Crumb ToppingApril 29, 2025

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