Sourdough Pie Crust Recipe

This sourdough pie crust recipe is perfect for chicken pot pie, quiche, or any other recipe you might need a pie crust for! I love being able to enjoy the benefits of sourdough — even in a pie.

One of my husbands favorite meals is chicken pot pie, and until creating this recipe, I was too nervous to even try making a sourdough pie crust. Something about it just seemed too… difficult. Too intimidating. After all, what if it doesn’t turn out and I waste a cup of butter? What if it ends up too sour? Tough? Crumbly? The list goes on and on.

Finally, I decided to face my fear. After all, a lightly tangy, long-fermented pie crust sounded delicious. And you know what? It was way easier than I expected! In fact, this pie crust takes no more hands-on time to make than any other homemade pie crust I was accustomed to making. It’s also extremely convenient to have a pre-made pie crust in the refrigerator, ready to use whenever it’s needed.

Make Ahead Pie Crust

The beauty of this recipe is that you can make your pie crust ahead of time and allow it to stay in the refrigerator a week, ready to use whenever you need it! Since it is in the refrigerator, the pie crust will ferment very slowly, and you will receive more sourdough benefits by leaving it to ferment for a longer period of time.

Pull it one out on a busy morning to make a quiche, save it for dinner and make a simple chicken pot pie, or use it on a busy weekend and make a special double crust apple pie for dessert! Even if you don’t have any specific plans for two pie crusts, it’s a great recipe to make on a meal-prep day to make the rest of your week easier.

Freezing a Sourdough Pie Crust

I’ve had great success with freezing this sourdough pie crust. Simply allow your wrapped disks of dough to ferment in the refrigerator for as long as you want the dough to ferment — up to a week — then place them in the freezer for up to 6 months.

To thaw the pie crusts, just remove them from the freezer and place them in the refrigerator overnight or for one day. Let the dough sit at room temperature for 10 minutes before rolling it out. Bake as directed.

Sourdough Pie Crust with Discard

You can use sourdough discard, or an active starter! This recipe is made with an active sourdough starter, because an active starter will help ferment the dough a little more quickly, which can be a very good thing.

If you are using sourdough discard, make sure you have a mature starter and not a brand new one. Your starter needs to be mature and able to properly rise a loaf of bread. If you use a brand new starter, the pie crust will still turn out delicious, but it probably won’t have the benefits of long-fermented sourdough. Also, if you use sourdough discard, make sure you are measuring your ingredients by weight. 1/2 cup of sourdough discard weighs much more than 1/2 cup of fresh, active sourdough starter.

Long Fermented Sourdough Pie Crust

The butter needs to stay very cold in order to have a flakey pie crust, so this sourdough recipe has to ferment in the refrigerator.

Of course, fermenting sourdough takes much longer in the refrigerator. I allow my pie crust dough to ferment for at least 24 hours before rolling them out and baking them, but if you really want to get more of the sourdough benefits, you could leave this dough in the refrigerator for several days, and even up to week!

Ingredients

280g. All Purpose Flour

3g. Sea Salt

8g. Sugar

226g. Salted Butter – Cold

100g. Active Sourdough Starter

30g. Water

How to make a sourdough pie crust

Begin by mixing the flour, salt, and sugar together in a mixing bowl.

Next, cut your butter into 1/2 tbsp sized chunks and stir into the flour. Pour the flour mixture with the butter chunks onto a clean surface, and use a rolling pin to roll out the butter into thin sheets. Use a bench scraper to combine the dough back into a pile and roll it out again. Do this several times until there are no more large, thick chunks of butter. You want to have lots of thin layers.

Use the bench scraper to put the flour and butter mixture back into the bowl, and then place in the refrigerator for 20 minutes.

Remove the dough from the refrigerator and add in the sourdough starter and 2 Tbsp. Mix it with your hands just enough for it to come together. Be very careful not to over-work the dough. Once it’s mostly together, pour the dough back out onto the counter and press the shaggy dough into two separate disks.

Wrap each disk of dough tightly with plastic wrap and place back in the refrigerator to long-ferment for at least 24 hours. You can leave the dough in the refrigerator for up to a week at this point! You can also choose to skip the long-ferment and chill the dough for 30 minutes instead, then move to the next step.

At this point, you can use your dough in any recipe that calls for a pie crust. If your recipe calls for a pre-baked pie crust, preheat your oven to 400 degrees.

Remove the pie crusts from the refrigerator. If they have been in the refrigerator for 24 hours or more, allow them to rest at room temperature for 10 minutes before rolling them out.

Place your pie crust into a 9 inch round pie-dish and use a fork to lightly prick the bottom of the crust. Use a piece of foil or parchment paper to rest on top of the crust, then fill your crust with pie weights (Or dried beans).

Bake your sourdough pie crust at 400 degrees for 15-18 minutes, or until browned around the edges.

Standard Measurments

2 1/4 Cups All Purpose Flour

1/2 tsp. Sea Salt

2 tsp. Sugar

1 Cup Salted Butter – Cold

1/2 Cup Active Sourdough Starter

2 Tbsp. Water

Save it for later!

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