(Super Flakey!) Sourdough Pie Crust

Flakey pie crust using active sourdough starter OR discard! I love this recipe for both sweet and savory pies. This recipe makes two crusts for a standard 9-inch pie pan. If you only plan to use one, you can stash the other one in the freezer to use later.

This might be my favorite pie crust to date. It bakes up crisp and flakey, and the sourdough starter adds a depth of flavor that I've never had in another pie crust!

I was apprehensive about using my starter in pie crust, since it has gluten in it and isn't the number one rule of pie crusts that gluten never makes for a flakey crust? But it works! I've never made a flakier crust in all my years of pie making (and for reference, pies are my #1 favorite dessert and I make them on the regular, almost always with homemade crust).

This is my new standard pie crust!

You actually won't add any additional liquid beyond the starter here! Depending on how fresh (or not) your starter is, you may need to add a splash of water or a sprinkle of flour to get it to the right consistency. Feel it out and see what you think!

How to Make Sourdough Pie Crust

If you're a pie crust expert, go ahead and scroll top speed to the recipe. If you want to see some step-by-step photos and hear snippets of my pie crust words of wisdom, read on!

Start by mixing the flour, sugar, and salt in a large bowl. Grate the butter in to the bowl and mix to disperse the butter pieces and coat them in the dry ingredients.

Add the starter and vinegar to the bowl and mix to combine. Switch to using your hands if it gets too difficult. From here, you can decide if your dough is too wet, too dry, or just right. Add a splash of water or a sprinkle of flour if the moisture level needs adjusting.

Turn out onto a generously floured surface and divide in half. Shape each half into a disc and wrap tightly in plastic wrap. Chill in the fridge for at least an hour before using.

Once you get the hang of it, pie crust is so easy! You can have them made in less time than it would take to run to the grocery store to grab some.

Ingredients + Substitutions

There are a few ingredients you can swap out here if you want!

• The butter: It's controversial in some circles to deviate from an all-butter pie crust, but you totally can! Any fat that's a similar consistency when room temperature can work - I've used lard and shortening with great success! Butter gives the best flavor, but the tenderest, flakiest crust use lard or shortening. I would NOT use coconut oil as the melting point is too high.
• The vinegar: I've used apple cider vinegar in a pinch instead of the white vinegar here, and couldn't tell a difference.

Why use vinegar in pie crust? Vinegar inhibits the development of gluten, and helps prevent overworking the dough. It's such a small amount, you can't taste it once it's baked. For the flakiest crust, don't skip it!

Tips for the best pie crust

Start with very cold butter (you can even freeze it if you think of it!) and chilled starter. Cold ingredients are KEY for a flakey pie crust.

Keep your ingredients cold. If you need to step away from the pie crust at any point while making it, just pop the bowl in the fridge.

Don't overwork the dough. Working the dough will lead to gluten development which will result in a tough crust. You want everything evenly mixed, and then no more! If you have bits that are too dry, work them to a side of the bowl and add a splash of water to moisten, then incorporate into the rest of the dough.

(Remember, you don't have to worry too much about overworking the dough here, because the vinegar does give you some insurance against it!)

Making ahead

If I'm making pie crust, I almost always will make an extra one to throw in the freezer for later.

OR when it's pie season, I'll just make a batch of pie crusts to be prepared for holiday pies. It makes pie making so much easier later!

To store pie crusts in the freezer, you can either:

• Place the wrapped discs of pie crust in a Ziplock bag to freeze. Move to the fridge 12-24 hours before using to thaw. Let sit on the counter for 10 minutes before rolling.
• Roll the pie crust out on a well-floured piece of parchment paper, then roll into a tube using the parchment paper so the crust doesn't stick. Place in a freezer bag and freeze. You can pull rolled out pie crust right out of the freezer and place on the counter to thaw for 15 minutes before using. Just place in the pan and get to pie making!

You can keep pie crust in the freezer for up to 6 months. So convenient!

Happy pie making!

If your starter is out of control and you want to use lots of it, check out these sourdough discard recipes!

For more holiday baking, try this ultra-popular pumpkin bread, some festive cut out sugar cookies, and the softest dinner rolls ever!