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Another angle of the baked sourdough apple pie with a golden, flaky crust, showcasing the apple slices visible through the cutouts, styled with wheat stalks and vintage baking tools on a lace doily.
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5 from 2 votes

Sourdough Pie Crust Recipe: Flaky + Buttery

Best Sourdough Pie Crust Recipe: Flaky + Buttery. Make a perfectly tender and golden sourdough pie crust for all your favorite pies!
Prep Time15 minutes
Additional Time2 hours
Total Time2 hours 15 minutes
Course: Sourdough
Cuisine: American
Servings: 2 x 9" Pie Crusts
Calories: 44kcal
Author: Emily Rider

Ingredients

  • 2 cups 280g all-purpose flour
  • 2 Tbsp 42g honey or sugar
  • 1 cup 227g cold butter, cubed
  • 1 cup 180–240g sourdough starter or discard
  • 1 tsp 6g sea salt

Instructions

  • Chill flour, butter, and starter for 30 minutes before starting.
  • In a large bowl, mix flour and sea salt.
  • Cut cold butter into flour using a pastry blender or food processor until crumbly.
  • Stir in sourdough starter and honey; mix until dough holds together.
  • Divide dough into two disks, wrap in plastic wrap, and chill for 2 hours or overnight.
  • Roll each disk on a lightly floured surface into a 12-inch circle.
  • Transfer to a pie plate, pressing along the bottom and sides.
  • Par-bake with weights if needed, following pie recipe.

Notes

  • Use cold butter and chilled flour for the flakiest crust.
  • Rest the dough in the fridge for at least 2 hours to develop flavor.
  • Par-bake if using a filling that needs a dry crust.24

    • Nutrition

    Serving: 1g | Calories: 44kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Cholesterol: 1mg | Sodium: 28mg