This Sourdough Pie Crust is going to be a staple in your house. A quick and easy way to use up ½ of a cup of sourdough discard and can be used for sweet and savory recipes. This recipe is perfectly buttery and flaky and comes out perfect every time!
If you happen to have a food processor on hand, you can have this ready to roll out in under 2 minutes. I know the idea of making a homemade pie crust can sound intimidating, especially for those of us who are busy with work and/or kids, but trust me, this takes no time at all and is easy to incorporate into your regular kitchen rotation.
Keep reading to learn more about how you can start enjoying homemade pie crust regularly!

Homemade Sourdough Pie Crust Overview
Equipment
- Food processor (HIGHLY recommend! It will make cutting in the butter so much easier.)
- This food processor is the perfect size for this recipe!
- Pastry blender (if not using a food processor)
- Pastry mat (optional)
- Rolling pin
- Pie Crust Shield
Ingredients
- 1 cup all-purpose flour
- ½ cup cold unsalted butter (cubed)
- ½ cup cold sourdough discard (use it straight from the fridge!)
- 1 Egg (cold and separated)
- 1 teaspoon Apple cider vinegar (or white vinegar)
- ½ teaspoon salt
- ½-1 teaspoon sugar (I prefer more for savory pies)
Instructions


- Cube COLD butter
- In the bin of your food processor (or in a mixing bowl) add 1 cup of flour and 1 stick (½ cup) of butter.
- Pulse until butter and flour form pea-sized balls. If you aren’t using a food processor, add COLD cubed butter to a bowl with flour and either cut in with a fork and knife or use a pastry knife.
- Add in COLD sourdough discard, a COLD egg yolk (save the egg white to brush the pie before baking), salt, sugar, and vinegar.
- Pulse until just combined (you will see butter and egg spots throughout— this is GOOD! We don’t want the ingredients to be fully incorporated in a dough like this. When the crust is baking, the butter will melt, creating pockets of deliciousness and a super flaky crust. AKA heaven in the form of food. If you think it isn’t mixed well enough, it probably is!
- Turn dough over onto a floured surface (or floured pastry mat for easy cleanup). It will be crumbly — don’t expect a solid dough ball. Gently flatten the dough into a round disk, cover it with cling wrap, and set it in the fridge until you are ready to roll it out and use it. I’d recommend placing it in the fridge for at least 15 minutes anyway, just so that it can be nice and firm for when you roll it out.
- When you are ready to use your dough, place it on a lightly floured surface, sprinkle flour lightly on the top, and roll it out with a floured dough roller. I know— so much flour! The standard thickness for pie crust is about ⅛ inch thick, but just roll it out until it covers your pan with a bit of an overhang. Poke holes in it with a fork and lightly coat it with your saved egg white.
- Style to your taste and bake according to your recipe's instructions! On top of pie filling, this typically takes around 45 minutes at 375 degrees Fahrenheit. If blind baking, this will probably only take around 20-25 minutes at the same temperature. I haven’t tried blind baking with this yet, so if you do be sure to keep an eye on it and let me know how it turns out!
Frequently Asked Questions
You absolutely can! Just add an extra ¼ cup of flour and add ICE water in a tablespoon at a time until the dough forms.
I don't always put vinegar in my pie crust recipes, but I've found it to be really useful when making a sourdough crust. Sourdough is a natural leaven which can sometimes make the crust a bit more "bread-y". The vinegar is thought to help prevent the formation of gluten, giving you an ideally textured crust.
Of course! Just wrap it up nicely with cling wrap and place in the fridge for a day or two or in the freezer for 4-6 months. If freezing, I recommed cling wrap AND a freezer bag. Note: If storing it in the fridge, you run the risk of the sourdough "proofing" which could make the crust take on a bready texture. Not a bad thing! But not great either. The vinegar should help prevent this, but if you can, I'd either freeze it or make it the day of since it is so quick to make.
This is SUPER important to making a great pie crust. The goal with crusts like these is to use barely incorporated dough with lots of butter specks throughout. These specks will melt in the oven and make your crust super flaky and yummy. If you use warm ingredients, you will melt your butter and be left with an over-mixed dough and a not-so-flaky crust. Hard Pass!

TRY OUT SOME OF MY OTHER FALL FAVORITES!
- Pumpkin Cream Cold Brew Overnight Oats
- Sourdough Malted Chai Chocolate Chip Cookies
- Same-Day Sourdough Dinner Rolls
- The Best Sourdough Sandwich Bread You Will Ever Have
- Healthy Pumpkin Spice Latte Breakfast Muffins

Homemade Sourdough Pie Crust
Equipment
- Food processor (HIGHLY recommend! It will make cutting in the butter so much easier.)
- This food processor is the perfect size for this recipe!
- Pastry knife (if not using a food processor)
- Pastry mat (optional)
- Rolling Pin
Ingredients
- 1 cup all-purpose flour
- ½ cup cold unsalted butter or butter of choice cubed
- ½ cup cold sourdough discard use it straight from the fridge!
- 1 Egg cold and separated
- 1 teaspoon Apple cider vinegar or white vinegar
- ½ teaspoon salt
- ½-1 teaspoon sugar I prefer more for savory pies
Instructions
- In the bin of your food processor (or in a mixing bowl) add 1 cup of flour and 1 stick (½ cup) of butter. Pulse until butter and flour form pea-sized balls. If you aren’t using a food processor, add COLD cubed butter to a bowl with flour and either cut in with a fork and knife or use a pastry knife.
- Add in COLD sourdough discard, a COLD egg yolk (save the egg white to brush the pie before baking), salt, sugar, and vinegar.
- Pulse until just combined (you will see butter and egg spots throughout— this is GOOD! We don’t want the ingredients to be fully incorporated in a dough like this. When the crust is baking, the butter will melt, creating pockets of deliciousness and a super flaky crust. AKA heaven in the form of food. If you think it isn’t mixed well enough, it probably is!
- Turn dough over onto a floured surface (or floured pastry mat for easy cleanup). It will be crumbly — don’t expect a solid dough ball. Gently flatten the dough into a round disk, cover it with cling wrap, and set it in the fridge until you are ready to roll it out and use it. I’d recommend placing it in the fridge for at least 15 minutes anyway, just so that it can be nice and firm for when you roll it out.
- When you are ready to use your dough, place it on a lightly floured surface, sprinkle flour lightly on the top, and roll it out with a floured dough roller. I know— so much flour! The standard thickness for pie crust is about ⅛ inch thick, but just roll it out until it covers your pan with a bit of an overhang. Poke holes in it with a fork and lightly coat it with your saved egg white.
- Style to your taste and bake according to your recipe's instructions! On top of pie filling, this typically takes around 45 minutes at 375 degrees Fahrenheit. If blind baking, this will probably only take around 20-25 minutes at the same temperature. I haven’t tried blind baking with this yet, so if you do be sure to keep an eye on it and let me know how it turns out!
Notes
ALSO, BE SURE TO GRAB A COPY OF AT THE END OF THE DAY WRITTEN BY MY WONDERFUL MOM, STEPHANIE HAWKINS.
Marsha Smith
I'm no chemist, but I have read where 1/2 tsp of cream of tartar helps make a flaky crust. I'm loving your recipe!
Audrey
Ohh! I'll have to try this. The flakier the better! Glad you enjoyed it 🙂
Elizabeth
It’s doesn’t say, but the picture shows the crust being on the top AND bottom of the pie. Does this recipe make enough for that or would this have to be doubled to create a top layer for say, a chicken pot pie
Audrey
Hi there! This makes one crust and will need to be doubled in order to make a two crust pie. The picture shown is of my sourdough chicken pot pie which only uses one crust on the top. I hope it turned out well for you!
Dorothy Fink
This is absolutely the flakiest best pie crust I have ever made.and Is now my go to.Thankyou!!
Audrey
Wow, Dorothy! Thank you for the compliment, I am thrilled to hear you enjoyed the recipe! 🙂