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
- 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.
- 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.
- 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).
- 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.
- Bake pie at 350 for up to 1-hour, or until crust is golden.
Sourdough Pie Crust Recipe
Ingredients
- 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
Instructions
- 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.
- 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.
- 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).
- 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.
- Bake pie at 350 for up to 1-hour, or until crust is golden.
Notes
Makes 2 pie crusts
Nutrition Information:
Amount Per Serving: Unsaturated Fat: 0g
I made this pie crust today. Fresh picked rhubarb pie. Asked the hubby how was the crust. He said “excellent!” There you have it! Thanks. It went together well and rolled out like a dream.
1/2 cup butter is only 1 stick not 2, so I hope that is right!
Oops I reread it and see it’s 1/2 lb! We’ll see how it turns out with 1 stick!
Can the pie crust dough be frozen? How long will it keep in the freezer? Thanks, can’t wait to try this. Sounds delicious
it can be! It will last for at least 6 months
I tried it with my starter discard. Wow, it wss delicious! Made a chicken pot pie. I was afraid it wouldn’t be flaky like a regular pie crust but
Hubby liked it and said the crust was flaky. I think a regular crust is faster but the sour dough is easier on me since I have a sensitivity with gluten flour. No itching with this! Thanks!
Recipe says roll out to 1/2 inch thickness. Shouldn’t be 1/8 thickness?
Hi! This may be a ridiculous question but I am new to the baking world and want to make sure I do it correctly. When you say to bake for an hour, is this the crust alone or with whatever pie filling you’re making? Again, sorry if this is a dumb question! Thank you for the recipe 🙂
the entire pie that’s been put together
Can you use a stand mixer with the hook to knead the dough ?
This looks so good! What a great way to still enjoy pie crust with more healthy benefits!
Thanks for sharing! Does it freeze well?
My dough is continually very wet. Could I withhold the water unless needed?
In your pot pie recipe it says to use 3 c flour and 1/3 c water for the dough instead of the 2 c flour here and a 1/4 c water. Which is correct? I’d like to make it again but had to mix in quite a bit more flour in order to get the dough to not be sticky for this page’s recipe. I’m afraid the butter is too incorporated now to make it flaky
Do you layer the two discs at the bottom of the pie dish or is one for the top?!