Last updated on May 26th, 2025 at 09:58 pm

This flaky sourdough pie crust is our go-to recipe at home, perfect for both sweet and savoury pies. The addition of sourdough discard adds a subtle tang while making the dough extra tender and easy to work with.

Introduction: Why This Sourdough Pie Crust is Special

As a former baker at Langdon Hall, I’ve made thousands of tarts and pies, perfecting the balance of flaky, buttery crusts that hold up to any filling. A truly great pie crust should be light and crisp yet tender enough to melt in your mouth. Over the years, I’ve tested countless recipes, and this sourdough pie crust has become my go-to at home.

We use this crust for everything—savoury goat cheese and asparagus galettes, summer fruit galettes, hand pies, and classic apple pies. The sourdough discard not only reduces waste but also adds a subtle tang and depth of flavour that makes this pie crust stand out from the rest.

Recently, we used this dough to make a beautiful rustic galette, but it works just as well for traditional pies, tarts, quiches, and more. Whether you’re baking something sweet or savoury, this foolproof sourdough pie crust will become a staple in your kitchen, just like it has in ours.

What is Sourdough Pie Crust

A sourdough pie crust is a classic buttery pastry dough that incorporates sourdough starter or discard, adding a subtle tang and enhanced depth of flavour. While it bakes up just as flaky and tender as a traditional pie crust, the fermentation in sourdough also contributes to a dough that’s easier to handle and more forgiving to roll out.

close up shot of sourdough pie dough galette with berries

How is Sourdough Pie Crust Different from a Regular Pie Crust?

The main difference between a traditional pie crust and a sourdough pie crust is the addition of sourdough starter or discard. This change:

Enhances flavour – The natural fermentation adds a mild tang that pairs well with both sweet and savoury fillings.
Improves texture – Sourdough discard contributes to a softer, more tender crust while still keeping it flaky.
Reduces waste – This is a great way to use up extra sourdough discard instead of throwing it away.

While I try to maintain a well-balanced starter and minimize waste, discard is sometimes unavoidable. That’s why I love recipes like this—it puts leftover sourdough starter to good use in a way that actually improves the final bake.

New to sourdough? Watch my video on how I feed my sourdough starter to learn how to manage your starter and reduce unnecessary discard.

Can You Use Both Active Sourdough Starter and Discard?

Yes! You can use either an active sourdough starter or discard in this pie crust, but they behave slightly differently:

Sourdough Discard: Best option! It’s already fermented, bringing flavour and tenderness without extra rise.
Active Starter: This can work, but it may create a slightly lighter, airier dough due to fermentation activity.

For best results, I recommend using cold, mature sourdough discard straight from the fridge—it helps keep the butter solid and results in the flakiest texture.

Why You’ll Love This Recipe

This sourdough pie crust is one of the most versatile, foolproof pastry doughs you can make. Whether you’re baking a sweet fruit pie, a savoury quiche, or a rustic galette, this crust delivers flaky, buttery layers with a depth of flavour you won’t get from a traditional pie dough.

The addition of sourdough discard makes it even better—not only does it add a subtle tang, but it also creates an incredibly tender, crisp texture. Plus, it’s an easy way to reduce waste and make the most of your sourdough starter.

Once you try this recipe, you’ll want to keep a batch in the fridge or freezer at all times. It’s that good.

sourdough pie crust galette on a plate with mixed berries and pearl sugar

Key Ingredients for a Flaky, Buttery Sourdough Pie Crust

This pie crust comes together with just a few simple ingredients, but each one plays a crucial role in creating that perfect balance of flakiness, tenderness, and rich flavour. Using cold butter and sourdough discard ensures a crisp, layered texture, while a touch of whole wheat flour deepens the flavour.

Here’s what you’ll need:

Ingredient	Weight (g)	Volume (Cups)	Bakers %
All-Purpose Flour	202g	1 ⅔ cups	80%
Whole Wheat Flour	51g	⅓ cup	20%
Sugar	5g	1 tsp	2%
Salt	5g	¾ tsp	2%
Unsalted Butter (cold, diced)	177g	¾ cup (1 ½ sticks)	70%
Sourdough Discard (Cold)	164g	About ⅔ cup	65%
Ice Cold Water	46g	3 tbsp	18%

Equipment Needed for Sourdough Pie Crust

Having the right tools makes this flaky, buttery sourdough pie crust even easier to prepare. While you don’t need anything fancy, a few key pieces of equipment will help ensure perfect texture and handling.

Essential Tools:

Mixing bowl – For combining dry ingredients.
Pastry cutter or food processor – To cut butter into the flour (a fork works in a pinch).
Measuring cups & kitchen scale – For accuracy, especially with flour and sourdough discard.
Rolling pin – To roll out the dough evenly without overworking it.
Bench scraper – Helps gather and shape the dough easily.
Plastic wrap or beeswax wrap – Keeps the dough from drying out while chilling.
Pie dish or baking sheet – Depending on whether you’re making a pie or a freeform galette.
Parchment paper or Silpat – Helps with rolling out the dough and prevents sticking.
Pastry brush – For brushing with an egg wash or melted butter before baking.
Baking weights or dried beans – If blind-baking the crust for certain pies.

close up of the middle of the sourdough pie crust galette

Step-by-Step: How to Make Sourdough Pie Crust

Mixing the Dough for the Perfect Flaky Texture

Properly mixing your dough ensures a flaky, tender crust that holds its shape while remaining crisp and buttery. Follow these steps to achieve the best results:

Whisk the Dry Ingredients – In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, and salt to ensure even distribution.
Cut in the Butter – Add the cold, diced butter and use a pastry cutter, food processor, or your hands to work it into the flour until the mixture forms coarse crumbs with some pea-sized butter pieces. These butter pieces will create flaky layers in the crust.
Incorporate the Sourdough Discard – Add the cold sourdough discard and gently mix until just combined.
Add the Ice Water – Slowly drizzle in ice-cold water, mixing lightly with a fork until the dough starts to come together in moist clumps. Avoid overmixing—visible butter pieces should remain for the best texture.
Bring the Dough Together – Turn the dough onto a lightly floured surface and gently gather it into a ball without kneading too much.

grating butter into a bowl for sourdough pie dough

grated butter in a bowl for sourdough pie dough

Chilling and Preparing the Dough

Chilling is essential for ensuring a flaky texture and easy handling when rolling out the crust.

Wrap and Chill – Wrap each disc tightly in plastic wrap or beeswax wrap to prevent drying. Refrigerate for at least 1 hour (or overnight for even better flavour and structure).
Divide and Shape the Dough – Split the dough into two equal portions and flatten each into a 1-inch thick disc.

Rolling and Shaping for the Best Results

For a crust that rolls out smoothly and bakes up light and crisp, follow these tips:

Work on a Cool Surface – Lightly flour your work surface to prevent sticking.
Roll Evenly – Use a rolling pin to roll the dough outward from the center, turning it frequently for an even thickness.
Aim for ⅛-inch Thickness – A thinner crust gives a light, crisp bite while remaining sturdy enough for fillings.
Keep the Dough Cold – If the dough softens while rolling, chill it for 10-15 minutes before continuing.
Fit the Dough Into the Pan – Gently lift the rolled-out dough and place it into a pie dish or onto a baking sheet for a galette. Trim excess dough, leaving a slight overhang if needed for crimping.

Once shaped, your crust is ready to bake or fill—check the Baking Your Sourdough Pie Crust section below for instructions on blind baking, double-crust pies, and galettes.

Once your sourdough pie crust is chilled and rolled out, it’s time to bake! Depending on your recipe, you may need to blind bake, assemble a galette, or make a double-crust pie.

Blind baking is necessary for pies with wet fillings (like custards or fruit pies) to prevent a soggy bottom.

Preheat the oven to 400°F (200°C).
Roll out the dough and fit it into a pie dish, trimming excess edges.
Line the dough with parchment paper and fill it with pie weights or dried beans.
Bake for 15–20 minutes until the edges start to turn golden.
Remove the weights and parchment, then bake for another 5–10 minutes until the bottom is lightly golden.

Use a blind-baked crust for recipes like quiches, custard pies, or pies with no-bake fillings.

Making a Galette (Rustic, Freeform Pie)

Mixed Berry Galette Filling

This simple filling enhances the natural sweetness of berries with just a touch of sugar and lemon juice for balance. The cornstarch helps thicken the juices so your galette holds its shape beautifully.

Ingredient	Weight (g)	Volume
Mixed frozen berries	400g	~3 cups
Granulated sugar	50g	¼ cup
Lemon juice	10-15g	1 tbsp
Cornstarch	—	2-3 tbsp
Vanilla extract (optional)	2g	½ tsp
Salt	—	Pinch

ingredients for the sourdough pie filling.

How to Make the Perfect Mixed Berry Galette

Preheat the oven to 400°F (200°C).
Prep the Filling – In a mixing bowl, toss the frozen berries with sugar, lemon juice, cornstarch, and salt. Let sit for about 10 minutes to slightly thaw and release some juices.
Assemble – Roll out the pie dough into a rough circle, about ⅛-inch thick. Place the filling in the center, leaving a 2-inch border around the edges.
Fold & Seal – Gently fold the dough edges over the filling, overlapping slightly. Brush the crust with an egg wash (1 beaten egg + 1 tbsp milk or water) for a golden finish.
Bake – Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
Cool & Serve – Let the galette cool for 10–15 minutes before slicing. Enjoy warm or at room temperature!

Galettes are easier than traditional pies and work well with both sweet (fruit) and savoury (cheese & vegetables) fillings.

spooning mixed berries into the sourdough pie dough

crimping the sourdough pie crust for a sourdough galette

Baking a Double-Crust Pie

For traditional double-crust pies (like apple pie), follow these steps:

Preheat the oven to 425°F (218°C).
Roll out the bottom crust and fit it into a 9-inch pie dish.
Add the filling and place the second crust over the top.
Crimp the edges to seal, then cut a few vents to allow steam to escape.
Brush with egg wash for a golden finish.
Bake for 40–45 minutes, or until the crust is deep golden brown.

Let the pie cool before slicing to allow the filling to set.

Expert Tips for a Flaky, Buttery Sourdough Pie Crust

Mastering pie crust is all about technique—a few small adjustments can make the difference between a flaky, tender crust and one that turns out tough or soggy. Here’s how to get the best results every time:

1. Keep Everything Cold

Cold butter, sourdough discard, and water help create flaky layers.
For extra insurance, chill your flour and mixing bowl before starting.
If the dough starts to feel soft while rolling, pop it back in the fridge for 10–15 minutes.

2. Handle the Dough as Little as Possible

Overworking the dough develops gluten, leading to a tough, chewy crust instead of a light, crisp one.
Mix just until the dough comes together—it should still have visible butter pieces.
When rolling out the dough, use gentle, even pressure to prevent shrinking.

3. Rest the Dough Overnight for the Best Flavour

While chilling for at least 1 hour is essential, an overnight rest allows the dough to fully hydrate, making it easier to roll and improving texture.
The extended rest also enhances the tangy, complex flavours from the sourdough discard.

4. Prevent a Soggy Bottom Crust

Blind bake for wet fillings—Pre-baking ensures a crisp crust before adding custards or fruit.
Brush with egg wash or melted butter—This creates a barrier that repels moisture.
Bake at a high temperature (400°F/200°C)—A hot oven helps set the crust quickly, preventing it from getting soggy.

By following these tips, you’ll get a perfectly crisp, golden-brown pie crust every time, whether you’re making a classic pie, rustic galette, or savoury tart.

How to Store & Freeze Sourdough Pie Dough

One of the best things about this sourdough pie dough is that you can make it ahead of time and store it until you’re ready to bake. Whether you’re keeping it in the fridge for a few days or freezing it for later, proper storage ensures it stays flaky, tender, and easy to work with.

Storing in the Fridge

If you plan to use the dough within a few days, store it in the refrigerator:

Fridge Storage Time: 4–5 days for best texture and flavour.
How to Wrap It: Keep it tightly wrapped in plastic wrap or an eco-friendly beeswax wrap to prevent drying or developing a skin.
Before Using: Let the dough sit at room temperature for 10–15 minutes before rolling to make it easier to handle.

Freezing Sourdough Pie Dough

For longer storage, you can freeze the dough, but I recommend using it within a month for the best results.

How to Freeze: Wrap the dough extra tightly in plastic wrap, then place it in a freezer-safe bag or an airtight container to prevent freezer burn.
Freezer Storage Time: Up to 1 month for the best texture (though it may last longer, I don’t like freezing doughs past that point).
Thawing: Transfer the dough to the refrigerator the night before you plan to use it. Let it sit at room temperature for 15 minutes before rolling to soften slightly.

Proper storage means you’ll always have flaky, buttery sourdough pie dough ready to go—whether it’s for a last-minute galette or a fully planned pie.

rolling out sourdough pie dough with a rolling pin

FAQ – Common Questions About Sourdough Pie Crust

Can I use active sourdough starter instead of discard?

Yes, but it will behave slightly differently. Discard is the best option because it’s already fermented, which enhances flavour and tenderness without extra rise. If you use an active starter, the dough may have a bit more elasticity due to fermentation activity. To compensate, let the dough rest longer in the fridge before rolling it out.

Can I make this ahead of time?

Absolutely! You can prepare the dough 4–5 days in advance and store it tightly wrapped in the refrigerator. If making it further ahead, freeze it for up to 1 month for the best texture. When ready to use, thaw it overnight in the fridge and let it sit at room temperature for 10–15 minutes before rolling.

Why does my crust crack when rolling?

Cracking is usually caused by dough that’s too cold or too dry. To prevent this:

Let the dough rest at room temperature for 10–15 minutes before rolling.
If the dough still feels stiff, gently knead it for a few seconds to make it more pliable.
If it’s dry or crumbly, sprinkle a few drops of cold water and knead lightly.

How do I make this extra flaky?

For an ultra-flaky crust:

Use very cold butter and cut it into larger chunks—some visible pieces will create air pockets.
Handle the dough as little as possible to avoid overworking the gluten.
Chill the dough twice—once before rolling and again after shaping to keep the butter firm before baking.
Use a hot oven (400°F/200°C) to get a crisp, flaky texture.

A well-made sourdough pie crust should be buttery, crisp, and tender, and these tips will help you get the best results every time.

Final Thoughts: A Pie Crust Worth Making Again and Again

This flaky, buttery sourdough pie crust is one of those recipes you’ll find yourself making again and again. Whether you’re baking a sweet fruit pie, a rustic galette, or a savoury quiche, this crust adds a subtle depth of flavour that makes every bake even better.

Using sourdough discard in pie dough is not only a great way to reduce waste, but it also enhances texture and makes the dough easier to handle. If you haven’t baked with sourdough pie crust before, this is the perfect place to start—you’ll never want to go back to a regular crust!

Looking for more ways to use up sourdough discard? Try these delicious recipes:

Sourdough Discard Biscuits – Flaky, buttery, and ready in minutes.
Fudgy Sourdough Brownies – Rich and decadent with a hint of sourdough tang.
Sourdough English Muffins – Perfectly soft with those classic nooks and crannies.
Sourdough Discard Scones – Light, buttery, and perfect with a cup of coffee.

Want more sourdough recipes, baking tips, and behind-the-scenes insights?
Join my newsletter to get exclusive recipes and pro tips straight to your inbox! Sign up here.