Buttery Flaky Sourdough Pie Crust
This sourdough pie crust is so deliciously buttery and flaky. It works well with both sweet and savory dishes, making it a must-try for your next baking adventure! Whether you’re baking a juicy fruit pie or a hearty savory pot pie, this crust brings just the right amount of richness and structure to your creations.
This recipe yields two crusts, so you can halve it if you only need one. Alternatively, follow the full recipe for a double-crust pie or two single-crust pies. This pie crust also freezes exceptionally well. Simply shape the dough into a ball, wrap it tightly in plastic wrap, and store it in a freezer-safe Ziploc bag or use a vacuum sealer (we love our FoodSaver). It will keep in the freezer for up to three months.
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Equipment You’ll Need
Having the right tools makes this recipe a breeze. Here’s what you’ll need:
Small bowl – for your ice water
Medium-sized mixing bowl – for combining ingredients
Pastry cutter or a fork – to cut the butter into the flour mixture (Confession: I still haven’t added a pastry cutter to my kitchen—crazy, I know! If you’re in the same boat, you can shop pastry cutters on Amazon)
Plastic wrap – for wrapping the dough before chilling
Freezer-safe Ziploc bag or vacuum sealer – if you’re storing it for later (We love our FoodSaver—did I already say that? Worth saying twice! 😄)
Ingredients
1 ¼ cups unbleached all-purpose flour (150 grams)
½ teaspoon salt (9 grams)
1 cup cold butter, cubed (2 sticks, 226 grams)
½ cup sourdough starter or discard (113 grams)
Small bowl of ice water
How to Make Buttery Sourdough Pie Crust
Step 1: Prepare Your Ice Water
Fill a small bowl with 1 cup of cold water and add a few ice cubes. Set this aside. You’ll only use a few tablespoons, but having it icy cold is crucial to keeping the butter from melting.
Step 2: Combine Dry Ingredients
In a medium mixing bowl, whisk together the flour and salt. This creates an even base for the dough.
Step 3: Cut in the Butter
Add the cold, cubed butter to your flour mixture. Use a pastry cutter (or a fork if you don’t have one) to work the butter into the flour until the mixture resembles coarse crumbs. This step creates the flaky layers we all love in pie crusts.
Pro Tip: Work quickly to avoid warming the butter with your hands or the room temperature.
Step 4: Add the Sourdough Starter
Add ½ cup of sourdough starter or discard into the bowl. Stir gently with a fork to incorporate. Add 2 tablespoons of the ice water and gently mix. The dough should start coming together but may still be crumbly in spots.
Step 5: Add More Water If Needed
If the dough is still too dry and crumbly, add more ice water 1 tablespoon at a time. Mix gently after each addition until the dough comes together. Be careful not to overwork it—you want it to just come together into a ball.
Step 6: Shape and Chill
Once your dough has formed, use your hands to shape it into a smooth ball. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours (overnight is even better). This rest time allows the gluten to relax and the butter to firm back up, which leads to a tender, flaky crust.
Storing Tip: If you’re not using the dough within a few days, pop it into a freezer-safe bag, press out as much air as possible, and freeze for up to 3 months. For even better results, I recommend using a FoodSaver or similar vacuum sealer—it keeps the dough fresher for longer and comes in handy for all sorts of kitchen storage needs.
Tips for the Perfect Pie Crust
Keep your butter cold: Cold butter is key to a flaky crust. Store it in the fridge until you’re ready to use it.
Use ice water: The cold temperature helps maintain the integrity of the butter, keeping the dough easy to handle.
Don’t be alarmed by the butter content: This is a rich, buttery crust by design, so the higher butter-to-flour ratio is intentional.
Cutting in the butter: A pastry cutter is ideal, but if you don’t have one, a fork works just fine.
Texture matters: The butter should be cut into the flour until the mixture resembles small crumbles, with no piece of butter larger than a pea.
Try This Pie Crust With:
Looking for inspiration? Use this crust for quiches, fruit pies, pot pies, or tarts! Here are some of my favorite ways to use it:
Classic apple pie
Delicious cherry pie
Chicken or beef pot pie
Breakfast quiche
I’d love to hear what you made—drop a comment below and share your creations!
📌 Save This Recipe
Pin it on Pinterest so you can come back to it anytime you need a delicious pie crust!
Buttery Sourdough Pie Crust
Ingredients
- Small bowl of ice water
- 1 1/4 cups unbleached all-purpose flour (150 grams)
- 1/2 tsp salt (9 grams)
- 1 cup cold butter, cubed (2 sticks, 226 grams)
- 1/2 cup sourdough starter or discard (113 grams)
Instructions
- Fill a small bowl with 1 cup of cold water and a few ice cubes; set aside.
- In a medium-sized mixing bowl, whisk together the flour and salt.
- Add the cold, cubed butter to the bowl and cut it into the flour mixture using a pastry cutter or fork until the mixture is crumbly, with no large chunks of butter remaining.
- Stir in the sourdough starter (or discard) along with 2 tablespoons of ice water. Gently mix until the dough starts to come together.
- If the dough is too dry, add additional ice water, 1 tablespoon at a time, mixing gently until a cohesive dough forms.
- Shape the dough into a ball with your hands and wrap it tightly in plastic wrap.
- Refrigerate for at least 2 hours or up to 4 days before using.
Notes
- This recipe is intentionally high in butter for a rich, flaky texture.
- Refrigerating the dough overnight will yield the best results, but a minimum of 2 hours will suffice.
- If freezing, thaw in the refrigerator overnight before using.
- This recipe makes enough dough for two 9-inch pie crusts. If you're making a single-crust pie, the dough can be divided in half and used accordingly. A typical 9-inch pie is sliced into 8 servings. Each serving of crust only (from one crust) is approximately 310 calories. If you’re making a double-crust pie and still slicing it into 8 pieces, the crust calories per serving will be roughly 620 calories. This estimate is for the crust alone and does not include any fillings.
Enjoy your buttery, flaky sourdough pie crust! 🍴 And happy baking, mama. 💛
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