The Best Homemade Sourdough Pie Crust

My sourdough discard pie crust is an easy, practical way to use up extra discard while getting a crust that’s tender, flavorful, and incredibly simple to work with. The discard adds a subtle tang and extra flakiness, giving your pies a homemade depth you can’t get from a traditional crust.

It comes together quickly with basic ingredients and rolls out beautifully, making it perfect for both beginner bakers and busy days when you want reliable results. Whether you’re making a sweet pie or a savory quiche, this crust holds its shape and bakes up golden every time.

One of the best parts is how flexible it is!you can chill it overnight, freeze it for later, or bake it immediately depending on your schedule.

It’s the kind of staple recipe that becomes your go-to anytime you need a dependable, easy pie crust with zero waste.

Sourdough discard pie crust is especially useful during the fall baking season when apple pies, pumpkin pies, and all things cozy start filling your kitchen. It gives you a reliable, flavorful base for every autumn gathering—from Thanksgiving dinner to casual weekend baking with the kids.

In the winter months, this crust becomes a go-to for holiday desserts and comforting savory pies alike. It works beautifully for Christmas baking, New Year’s brunch quiches, or simple cold-weather meals like chicken pot pie.

Spring events like Easter brunch, Mother’s Day, and baby showers are perfect moments to use this crust for lighter, fresher pies. Lemon tarts, berry pies, and veggie quiches all benefit from the subtle tang and flaky texture that sourdough discard brings.

Summer is peak fruit-pie season, making this crust a must-have for Fourth of July celebrations, backyard barbecues, and weekend picnics. It holds up well to juicy fillings like peach, blueberry, or strawberry rhubarb, baking into a sturdy yet tender shell.

It’s also a great choice for birthdays, potlucks, and casual family dinners year-round because it’s dependable, versatile, and easy to make ahead. No matter the season or event, sourdough discard pie crust adds a homemade touch that makes every pie feel a little more special.

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 

Variations

• Sweet Pies: Add 2–3 teaspoons of sugar to the crust for a slightly sweeter base that pairs well with fruit or custard fillings.
  Savory Pies: Reduce the sugar to a pinch and add cracked black pepper, herbs, or garlic powder for extra flavor.
• Buttery Flaky Crust: Replace 1 tablespoon of the flour with 1 tablespoon of cornstarch for an ultra-tender, bakery-style texture.
  Extra Tangy Crust: Increase the sourdough discard to ⅔ cup and reduce the butter slightly if you prefer a more pronounced sourdough flavor.
• Herb Crust: Mix in 1–2 teaspoons of dried herbs like thyme, rosemary, or Italian seasoning for quiches or pot pies.
  Spiced Sweet Crust: Add a pinch of cinnamon or nutmeg for warm, cozy flavors in apple or pumpkin pie.

Substitutions

• Flour: Use half whole-wheat flour for a heartier crust; add an extra teaspoon of water if the dough feels dry.
  Butter: Substitute part of the butter with shortening for a slightly flakier, sturdier crust.
• Sourdough Discard: Any hydration discard works here; if yours is very thick, add a splash of cold water to bring the dough together.
  Egg: Omit the egg wash or use heavy cream or milk for browning if you prefer an egg-free finish.
• Vinegar: Swap apple cider vinegar with white vinegar or lemon juice, which helps keep the crust tender.
  Sugar: Adjust the sugar completely based on sweet or savory pies, or omit it if you prefer a neutral crust.

Frequently Asked Questions

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

Audrey

This Sourdough Pie Crust is perfectly buttery, flaky, and sourdough-tangy. It will be a staple in your household!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 1 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

Always use COLD ingredients when making pie crust! Warm ingredients lead to melted butter which makes for an over-mixed dough and a not-so-flaky crust!

Store in the fridge for 1-2 days or in the freezer for 4-6 months. Note: if you store it in the fridge, the sourdough might "proof" a bit and lead to a chewier (but still flaky) dough.

If not using sourdough in this recipe, replace it with an additional ¼ cup of flour and add in ICE water a tablespoon at a time until you reach the desired consistency.

If using dairy-free butter (such as country crock plant butter), I'd recommend freezing it a bit ahead of time to give it the cold-butter consistency.

Keep an eye on the edges of your crust while baking. If it starts to brown too much, cover it with a ring of aluminum foil or a pie crust shield. 

ALSO, BE SURE TO GRAB A COPY OF AT THE END OF THE DAY WRITTEN BY MY WONDERFUL MOM, STEPHANIE HAWKINS.