How to make a simple homemade Sourdough Pie Crust

There’s nothing better in my opinion than a pie! And putting the pie filling in this sourdough pie crust recipe will amp it up a few notches!

I can remember summer breaks as a child being filled with fun days in the sun and delicious home cooked meals at my mother’s hands.

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We loved pie and my mom was great at making a pie crust!

I think my favorite has always been apple pie, though. The spice and sweetness really appeals to my taste buds! Sweet pies are just hard to beat!

I also love using this sourdough pie crust for chicken pot pie. There are so many pie recipes that you can use this crust for to make an even more delicious pie!

Adding sourdough starter to a pie crust may seem strange, however, it actually makes a much more flavorful crust that compliments any filling.

Since this sourdough pie crust doesn’t call for sugar, you can use it for sweet or savory pies.

Why Sourdough?

The process of souring a dough makes it more digestible. This pie crust can be made many days ahead of time to allow for the long fermentation benefits of the sourdough starter.

Why you’ll love this sourdough pie dough recipe:

This pie crust is a very flexible recipe to make. You can mix it up and put it in the fridge for up to a week before using.

There’s no added sugar to this pie crust making it adaptable for sweet or savory pies.

You can use sourdough discard or active sourdough starter to make this pie crust.

I find it very difficult to find recipes for single crust pies and this recipe makes only 1 crust which is sometimes what I am looking for.

What you will need to make this sourdough pie crust dough:

Flour

You can use all purpose flour, bread flour, or freshly milled flour for this sourdough pie crust.

Salt

Olive oil

This particular recipe calls for olive oil, however, you can use the same amount of cold butter if you choose. Do not use room temperature butter as it will not make a flaky crust.

Sourdough starter

The sourdough starter adds such a unique flavor to this pie crust. Use either sourdough discard or active starter for this recipe. This recipe is a great way to use up sourdough discard!

For full ingredient amounts, see recipe card below

Step by Step Instructions for making this Sourdough Pie Crust:

Mix the dough:

In a large mixing bowl, combine the flour and salt. Mix well.

You may also do this in a food processor.

This is the food processor I use: https://amzn.to/3SPrR79

Add the oil to the dry ingredients and combine until coarse crumbs appear in the dough.

If using cold butter use a cheese grater to grate the butter into the flour mixture.

If mixing by hand, use a pastry cutter or pastry blender to mix in the fat.

Put in the sourdough starter and mix until just combined. Do not over mix. The least you work the dough the better for a tender pie crust.

Shape the dough:

Shape into a ball. You may need to turn the dough a few times to bring the ball of dough together.

*Note: If the dough still seems too dry add 1-2 tablespoons of cold water*

Chill/Ferment the dough:

Wrap ball of dough in a piece of plastic wrap or put in a plastic bag and store in the fridge to cold ferment.

This dough can sit in the fridge for up to a week.

Let is rest in fridge for at least 2-3 hours before using. For long fermentation, let sit in the fridge for at least 12 hours.

You can also place this in the freezer in a freezer bag for up to a 3 months before using.

Shape the pie crust:

When you are ready to make a pie, place the dough on a lightly floured work surface and use a floured rolling pin to roll out the dough to approximately 12 inches in diameter.

Confession time! I have never mastered rolling out a pie crust and have failed so often that I don’t even own a pie plate! I know this sounds crazy but pie crust shaping is my nemesis! I just press my crust into a 10 inch cast iron skillet and call it good, ha ha!

Press into the pie pan evenly. Crimp edges.

Fill with your choice of pie filling and bake to the instructions for the pie you are making.

Bake the pie crust:

You can also par bake or use a technique called blind baking if the filling you are using is already cooked.

To do this, place a piece of parchment paper over the uncooked pie crust and top with pie weights or a bag of beans.

Bake in a 375 degree oven for 15-18 minutes for fully baked or 8-10 minutes for par baked.

*Note: For double crust pie simply double this recipe and cut in half with a bench scraper*

As you can see, homemade pie crust is easy to make and this sourdough version will make your taste buds sing!

Serving Suggestions

This pie crust would be great for a pumpkin pie this fall!

Cut into 6-8 equal parts and make hand pies. Simply roll out each piece and fill with a tablespoon of your favorite filling. Seal closed with a little water and bake.

This single pie crust recipe is perfect for pot pies and quiches!

https://therosehomestead.com/how-to-make-easy-sourdough-pita-bread/For another delicious recipe, try this: