Easy Sourdough Pie Crust

Sourdough everything, ya’ll. And an easy pie crust is no different! This sourdough pie crust recipe makes one of the most amazing sourdough pie dough rounds you’ll ever have in your farmhouse kitchen. It is an absolutely staple in mine. I especially use this recipe to make my homemade chicken pot pie. But don’t worry, if you’re just looking for a regular pie crust recipe, you can find it here.

Alright, are you ready to get started? Let’s go!

For more sourdough recipes, click here to view all of my current sourdough articles.

Does it Need to Long-Ferment?

Before we get started, I know you’re going to ask––does the sourdough pie dough need to long-ferment? The answer is, yes or no. You can get away with only letting this easy sourdough pie dough rest for about an hour or two. It’s not like a sourdough bread or sourdough cinnamon roll recipe that needs to rise over night.

But the longer you let your sourdough pie crust sit, the better it’s going to taste. You can actually use the pie dough as soon as you make it. The sourdough isn’t what activates the rising power of the dough. But if you want the grains to ferment for easier digestion, I recommend letting it sit in the fridge for about 2 to 6 hours, or overnight.

Pie Dough Technique

Before I give you the recipe, there’s something about sourdough pie dough that you should know. Follow the recipe as closely as possible. It will take a few minutes of kneading to get all of the grains in the mixture to become moist. Trust me, it’s worth it. You’ll be tempted to add more water to your sourdough pie crust recipe, but don’t! When the pie dough is ready, it will be completely moist and hold together, but not sticky.

Other recipes you might enjoy:

• Easy Sourdough Starter and Bread Recipe
• How to Make Sourdough Biscuits
• Sourdough Dinner Rolls (Long-Fermented)
• Artisan Sourdough Bread and Starter
• Long-Fermented Sourdough Cinnamon Rolls
• Old Fashioned Cinnamon Rolls
• Sourdough Discard | Traditional Sourdough Pancakes
• Rustic Chicken Pot Pie and Pie Crust

Sourdough Pie Crust Recipe

Makes 2 pie crusts

2 cups all purpose flour
1/2 lb cold butter (or, 2 sticks)
1 cup fed sourdough starter
1 egg
1 tbsp apple cider vinegar
1/4 cup water

1. In a large mixing bowl add flour. With a grater, grate cold butter into the flour. Mix with a fork or pastry cutter until flour mixture is like coarse crumbles.
2. Add remainder of ingredients and combine well. Knead until fully incorporated and entire dough is moist and holding together. It should be moist but not sticky.
3. Separate pie dough into two separate discs and place them in plastic wrap or a large freezer bag. Place dough rounds into fridge for 2 to 6 hours (or overnight).
4. When ready to use the pie crust, remove from fridge and roll out to 1/2-inch thickness on a floured surface. Place crust in pan and fill. Crimp edges as desired.
5. Bake pie at 350 for up to 1-hour, or until crust is golden.