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The Ultimate Guide to Making a Flaky Sourdough Pie Crust

sourdough pie crust
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A tender, flaky sourdough pie crust perfect for both sweet and savory pies. Use it for a single crust, double crust, or even hand pies! Fermenting the dough for up to 48 hours enhances flavor and texture.

Ingredients

Scale
  • 250g (2 cups) all-purpose flour
  • 5g (1 tsp) salt
  • 10g (2 tsp) sugar (optional, omit for savory pies)
  • 230g (1 cup) unsalted butter, very cold (or frozen & grated)
  • 200g (¾ cup) sourdough starter or discard (100% hydration)
  • 10g (2 tsp) white vinegar or apple cider vinegar
  • 50g (¼ cup) ice water (only if needed)

Instructions

1. Prepare the Dough

  1. Mix dry ingredients: In a large bowl, whisk together flour, salt, and sugar (if using).
  2. Grate cold butter: Quickly grate the cold butter into the flour mixture. If the butter softens, freeze for 5-10 minutes.
  3. Cut in butter: Use a pastry cutter or fingers to lightly coat butter in flour (avoid overworking).
  4. Add wet ingredients: Stir in sourdough starter and vinegar until a shaggy dough forms. If too dry, add ice water 1 Tbsp at a time.

2. Chill & Ferment

  1. Shape into discs: Divide dough in half, flatten into discs, wrap in plastic, and refrigerate:
    • Minimum: 1 hour (for immediate use)
    • Best flavor: 12-48 hours (longer fermentation = more tender crust)

3. Roll & Bake

  1. Roll out dough: On a floured surface, roll dough to ⅛-inch thickness. Transfer to pie dish.
  2. For pre-baked (blind-baked) crust:
    • Preheat oven to 375°F (190°C).
    • Line crust with parchment, fill with pie weights, and bake 15 minutes.
    • Remove weights, prick crust, and bake 10-15 more minutes until golden.
  3. For filled pies: Follow recipe baking instructions (typically 350-400°F/175-200°C for 30-50 minutes).

Notes

  • Keep butter cold for flaky layers.
  • Use active starter or discard (up to 1 week old).
  • Freeze unbaked dough for up to 3 months (thaw in fridge before using).
  • Sugar aids browning but can be omitted.

Nutrition

Find it online: https://recipes.gernarb.com/the-ultimate-guide-to-making-a-flaky-sourdough-pie-crust/