Homemade Sourdough Pie Crust Recipe

The fluffy, buttery, and sourdough-tangy texture of this Sourdough Pie Crust is just right. It will become a regular in your home!


– 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 pie


Mix 1 cup flour and ½ cup butter in a processor or bowl. Pulse flour and butter into pea-sized balls. No food processor? Use a fork or pastry knife to chop flour with cold diced butter.

Step 1

Mix cold sourdough waste, egg yolk (keep the egg white to brush the pie before baking), salt, sugar, and vinegar.

Step 2

Pulse until combined—butter and egg spots alright! Mix the dough ingredients only partially. Butter melts during baking, creating pockets of goodness and a flaky crust. A culinary paradise. Clearly mismixed!

Step 3

Turn dough over on a floured surface (or pastry mat for cleanup). Not dough, crumble. Form a circular disc of dough, wrap in cling film, and refrigerate until use.

Step 4

Refrigerate for 15 minutes to firm for rolling. Dust a lightly floured surface and roll out using a floured dough roller. So much flour! Pie crust is typically ⅛ inch thick, but roll it out to cover your pan with an overhang.

Step 5

Fork-hole and delicately cover with remnant egg white. Craft your style after baking! This takes 45 minutes at 375°F over pie filling. 

Step 6

Average blind baking time is 20–25 minutes at the same temperature. Share your blind baking experience—this is my first!

Step 7

See Also

See Also

Oat Milk Pancakes Recipe