The Best Sourdough Discard Pie Crust (Video)
The best sourdough discard pie crust is flaky, buttery and easy to make. It’s made with a simple combination of flour, sourdough discard, salt, sugar and butter. My favorite thing about this sourdough pie crust recipe is that it can be made ahead of time and allowed to long ferment in the refrigerator. This allows you to have it ready for making pies, pop tarts, pot pies and lots of other recipes without having to prepare the crust. Long fermenting the pie dough in the refrigerator greatly increases the health benefits because it allows your body to more easily digest it. You can make this sourdough pie crust with or without a mixer, although it’s easier to use a mixer or a food processor if you’re making a big batch.

What Is Sourdough Pie Crust?
Just like regular pie crust, sourdough pie crust starts by combining the dry ingredients and then “cutting in” the butter to make small little pebbles from the flour and sugar. Getting the flour and butter combined well is the secret to a nice flaky crust. When the pie crust bakes, the tiny little pockets of butter that are spread throughout the flour puff up as they bake, and create nice flaky layers throughout the pie crust. The pie crust is then finished by adding sourdough starter instead of buttermilk or ice water like you would for a regular crust. This gives it the heath benefits of the sourdough, and the added bonus of sourdough flavor that you will really enjoy!

It’s important not to work the crust very much once you add the sourdough starter, or it could get tough. Just mix it with your hands or a mixer until it’s combined and you’re done. You don’t want to mix it a long time like you would with bread because if you develop the gluten in the crust it will become tough. You want it to be light and flaky and delicious!
How To Use Sourdough Pie Crust?
I like to make a big batch of this sourdough crust recipe weekly if possible. I just leave it in the refrigerator to have for quick meals during the week. If company comes over, I can quickly make an apple pie using the canned apples from my homestead pantry. Or if I need to bake up a pumpkin from the garden, I can easily make a pumpkin pie. Sourdough pie crust also works to make simple and easy pop tarts with some of our homemade strawberry rhubarb or raspberry jam for a fun breakfast treat. It’as also great for making a quick pot pie using our home canned venison or chicken. Quiche is also a fun thing to make with homemade pie crust.

There really is so many things you can make with crust, and having it pre-made in the refrigerator means that it’s as simple and easy as using Pilsbury pie crust from the grocery store, only a lot cheaper and much healthier.
Health Benefits Of Sourdough Pie Crust
Anytime you add a fermented element like sourdough to a recipe, it becomes more nutritious because it contains live probiotics and good bacteria that help with gut health and digestion. Gluten and phytic acid are naturally present in wheat, and are usually what is to blame for people not being able to digest gluten well. When the grain is fermented through the sourdough process, the gluten and phytic acid are broken down, making it easier to digest. A lot of people that struggle with gluten intolerance (not people with celiac), can digest food made with sourdough without any issue, especially if the recipe is allowed to sit out for a few hours and “long ferment”.
In addition, phytic acid is an anti-nutrient that blocks absorption of the nutrients found in wheat. During the sourdough fermentation process, the phytic acid gets broken down and the nutrients are more bio-available to the body. This is why baking with sourdough is so important for our health.
Be sure to watch our full tutorial on how to make your own sourdough starter here.

Simple Sourdough Pie Crust Ingredients
Flour
You can use any kind of flour in this sourdough pie crust, although all purpose flour will give you the lightest and flakiest crust. My favorite flour is from Azure Standard and I like to buy it in bulk and store it in my homestead pantry so that I never run out.
Sourdough Discard
Sourdough discard, also known as sourdough starter is made from fermented flour and water. It makes the pie crust easier for your body to digest especially if left in the refrigerator to long ferment. It’s best to use sourdough discard straight from your discard jar in the refrigerator. It will be cold which will make a more flaky pie crust. To learn more about how to make a sourdough starter which you can use in all your cooking and baking, click here.

Butter
I like to use my own homemade butter, but you can use any butter that you have. Real butter is what gives this crust it’s flaky layers, and a rich buttery taste. You want to be sure to use refrigerated or frozen butter for a nice flaky crust.

Sugar
The sugar is optional, and can be left especially if you plan to make savory pies like chicken pot pie. However, I like the little bit of sweet that the sugar gives. If you purchase cane sugar from Azure Standard it’s a lot healthier than regular white sugar.
If you plan to leave the pie crust dough in the refrigerator to long ferment, but are afraid of it tasting to sour for making sweet pies, you can always add more sugar. It won’t affect the crust much either way, other than the taste. You can also use a little honey or maple syrup instead of the sugar. You just might need to reduce your sourdough starter by a couple of Tablepoons so the crust isn’t too wet. Alternatively, you could add a touch more flour at the end if it seems a little too wet. This is a great way to have a sugar free crust.
Salt
This is one of the things that gives the crust it’s flavor, so definitely don’t leave out the salt. The best salt is Redmond real salt that I like to get from Azure Standard.
Tips For Making Sourdough Pie Crust Dough
- Make sure you use as many cold ingredients as possible. I like to use frozen butter, and I just grate it or shave it with a knife before adding it to the flour mixture. It’s also good to use cold sourdough starter straight from your refrigerator.
- Don’t overmix the dough once you add the sourdough starter, just mix until it’s combined so it doesn’t get tough.
- This recipe makes one single crust. I like to make a big batch and put it in my refrigerator for easy meals later on.
- For single crust pies like pumpkin or some fruit pies, you’ll just need one batch of this sourdough pie crust. For a double crust pie like apple, or cherry, you’ll need to make a double batch.
- You can make this in a mixer or food processor, or mix it by hand. If you mix it by hand, you can use a fork or a couple of butter knives to combine the dry ingredients with the butter until it’s little pea-sized pebbles. You want to avoid using your hands as much as possible because it will warm up the butter. Once you add the sourdough starter, you may have to use your hands to combine it quickly. But the less you handle it the better. If I’m making big batches, I always like to use my Bosch mixer.
- Depending on the hydration (or how wet) your sourdough discard is, you may find the crust seems a little too wet or dry. Feel free to add another Tbl or water or flour at the end until it’s the right consistency. Keep in mind that it will be easier to handle once it’s been chilled in the refrigerator.
- I recommend chilling your dough for at least 30 minutes before baking. Cold dough always rolls out better.
- Always roll out on a lightly floured work surface so the pie crust doesn’t stick to your counter. I like a nice thick crust, but you can make it as thin as you’d like.
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Tools You May Need
Rolling pin – I like my marble rolling pin because it’s heavy weight makes rolling out pie crust really easy.
How To Make Sourdough Pie Crust
In a mixer, or a large bowl, combine dry ingredients.
Shave or grate cold or frozen butter.

Add the cold butter to the dry mixture and “cut” in the butter using a mixer, or a fork or pastry blender if using a bowl until the mixture resembles small pebbles.

Add the sourdough starter, and mix just until combined. Too much mixing can make it tough.
Add a Tbl of flour or cold water as needed if dough seems too wet or too dry. I typically don’t have to do this, but you can if you need to.

Put in an airtight container or piece of plastic wrap and put in the refrigerator for at least 30 minutes before rolling out.
This pie crust can be stored in the refrigerator for up to two weeks and used for quick meals.
When ready to use, roll out with a rolling pin on a lightly floured surface. Place in pie dish, or add to the top of a savory filing for pot pie. If you have excess dough, put it back in the refrigerator or roll it out and bake it for a few minutes on a baking sheet. It’s really good with jam.
Sourdough pie crust can be frozen in an airtight container for up to 6 months. It’s best to allow it to thaw completely before trying to roll it out.
If you try this recipe and love it, please come back and give it 5 stars! Tag me on Instagram @wagonwheelhomestead21. I can’t wait to see what all you make!
The Best Sourdough Discard Pie Crust

The best sourdough discard pie crust is flaky, buttery and easy to make. It’s made with a simple combination of flour, sourdough discard, salt, sugar and butter. My favorite thing about this sourdough pie crust recipe is that it can be made ahead of time and allowed to long ferment in the refrigerator. This allows you to have it ready for making pies, pop tarts, pot pies and lots of other recipes without having to prepare the crust. Long fermenting the pie dough in the refrigerator greatly increases the health benefits because it allows your body to more easily digest it. You can make this sourdough pie crust with or without a mixer, although it’s easier to use a mixer or a food processor if you’re making a big batch.
Ingredients
- 1 cup all purpose flour
- 2 Tbl. sugar
- 1 tsp. salt
- 1/2 c. cold butter
- 1/2 c. sourdough starter
Instructions
In a mixer, or a large bowl, combine dry ingredients.
Shave or grate cold or frozen butter.
Add the cold butter to the dry mixture and “cut” in the butter using a mixer, or a fork or pastry blender if using a bowl until the mixture resembles small pebbles.
Add the sourdough starter, and mix just until combined. Too much mixing can make it tough.
Add a Tbl of flour or cold water as needed if dough seems too wet or too dry. I typically don’t have to do this, but you can if you need to.
Put in an airtight container or piece of plastic wrap and put in the refrigerator for at least 30 minutes before rolling out.
This pie crust can be stored in the refrigerator for up to two weeks and used for quick meals.
When ready to use, roll out with a rolling pin on a lightly floured surface. Place in pie dish, or add to the top of a savory filing for pot pie. If you have excess dough, put it back in the refrigerator or roll it out and bake it for a few minutes on a baking sheet. It’s really good with jam.
Notes
Sourdough pie crust can be frozen in an airtight container for up to 6 months. It’s best to allow it to thaw completely before trying to roll it out.
Great video. I’m going to try it. Would you please share the background music.
It’s called violin and acoustic guitar chill time.