How to Make the Best Sourdough Pie Crust from Scratch

homemade pop tarts with sprinkles on a sheet pan with parchment paper

Sourdough pie crust is one of the easiest and most delicious pie crusts I have ever had! It is even easier if you’re using a food processor to throw it all together.

This sourdough pie crust recipe gives you a step-by-step tutorial on how to make the best sourdough pie crust EVER! Plus, this recipe works for both sweet and savory recipes. That’s definitely a win in my book.

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Tools You May Need

Food processor (if using the easy method)
Pastry Blender (if using the “by hand” method)
Measuring cups
measuring spoons
Rolling Pin
knife

Ingredients

1 1/2 c. flour (any is fine. I’ve used all purpose or freshly milled whole wheat and they’ve both turned out wonderfully)
1 c. sourdough starter (it will work with discard)
1/2 c. or 1 stick of cold butter, cubed or grated
1 t. salt
1 t. sugar

How to Make a Sourdough Pie Crust

Food Processor Method

If your food processor has a grater attachment, use that attachment to shred your cold butter. I find that this makes the butter blend a little better. If not, just add all ingredients into your food processor with a blade attachment and blend everything together until it sticks together when you pinch it in your fingers.

After the previous step, pour sourdough pie crust out of the food processor bowl onto your counter and form into a ball or disk. Then, wrap with plastic wrap or beeswax wrap, and place in the fridge for at least 30 minutes.

By Hand Method

In a large bowl, add flour, starter, salt and sugar, then mix together. Once mixed, add cubed or grated butter and cut in with your pastry blender. (If you don’t have either a pastry blender or food processor, you can use 2 butter knives to cut in or use a fork.) Cut butter in until the crust resembles peas and you can pinch the pie crust together and it sticks together.

Pour out the sourdough pie crust from the bowl onto the counter and form into a ball or disk. Cover the sourdough pie crust with plastic wrap or beeswax wrap and rest in the fridge for at least 30 minutes.

Rolling Out our Sourdough Pie Crust

After 30 minutes have passed, lightly flour your counter and unwrap your pie crust ball and place it in the center. Use a rolling pin and roll it out until it’s about 1/4 inches in thickness and to your desired shape. I typically use a round pie dish and measure the size I need of the pie crust to know what I’m done rolling out the crust.