Easy Buttery Sourdough Pie Crust

This easy buttery sourdough pie crust has a decadent, flakey crust that is naturally fermented and can be made for both sweet and savory pies. Everything can be blended in the food processor and can be made with active or discard sourdough starter. It’s a crowd pleaser every time.

Who doesn’t love pie? Every thing from a special holiday fruit pie to a down home hearty homemade pot pie. With the right crust to go with it, you have yourself a winning pie every time.

What I love most about this pie crust is that it can be easily made in a food processor and stored in the fridge to be pulled out to roll and bake whenever you need it.

A benefit to this recipe is it can be made several days ahead of time and be pulled out to use when you need it.

Making ahead of time allows the cold ferment to further break down the grains and naturally ferment giving you that sourdough healthy gut benefit. (Why Sourdough?)

In a hurry? This recipe can also be used immediately or day of if you don’t want to wait. Although it’s not as likely to give you that added gut benefit I mentioned above.

I am excited to share this recipe with you and hope you love it as much as I do.

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NEED A SOURDOUGH STARTER?

Before we get started you will need a sourdough starter. If you do not have one yet, here is a Day by Day Guide to help you make your own Sourdough Starter. If you’d like to learn more about the benefits of sourdough, check out my “Why Sourdough?“

Ingredients to make Easy Buttery Sourdough Pie Crust

• Flour (I always recommend Unbleached Organic)
• Sourdough Starter
• Butter or Lard
• Cold Water
• Salt

How to make Easy Buttery Sourdough Pie Crust

I love this recipe because it’s really just a matter of pulsing everything together in the food processor. But if you don’t have a food processor you can use a pastry blender or kneed with your hands.

First mix together the butter and flour until the butter is broken down into the flour.

Then add in the sourdough starter, cold water and salt. Pulse or mix until dough forms a uniform ball.

Divide the dough into two for the top and bottom crust.

The dough ball that will be the bottom crust should weigh around 250 grams.

The dough ball that will be the top crust should weigh around 200 grams.

Flatten the dough balls into round disks. This will help when you roll the dough out after its cold ferment.

Wrap separately and tightly either in plastic wrap, bees wrap or in a tight fitting container. You don’t want too much air to reach the dough or it will dry out.

Two fermenting options:

1. Ferment on the counter for 8-12 hours then pop into the fridge until you’re ready to bake with it.
2. Or place dough disks into the fridge and cold ferment for as little as 4 hours and as long as a week!

The longer it ferments, the more the flour breaks down giving you all those sourdough benefits. For more on sourdough and its benefits, check out my Why Sourdough?

How to Pre-Bake this easy buttery sourdough Pie Crust

This is a great option if you want to keep an open fruit pie but want a crispy crust. Or if you are making an egg quiche, pre-baking your crust may be necessary so the dough doesn’t get soggy.

Another word for pre-baking is blind baking. So whatever you call this, here are your instructions:

Preheat your oven to 375 degrees F.

After you add your pie crust to your baking pan, shape the edges to your preference.

Rest a square sheet of parchment paper inside the dough. Fill the parchment paper with some kind of weight. I prefer to use dry beans or rice.

Be sure to fill the pie up so it’s heavy enough to help the dough hold its shape as it bakes.

The goal is to prevent any air bubbles from rising as it bakes so your crust holds its shape well for when you add your filling later.

Bake in the oven at 375 degrees F for 20 minutes with the pie weights on. Then remove both parchment paper and weights. With a fork prick the pie crust several times.

Again, this will help from any air bubbles taking flight during the rest of the bake.

Continue baking the crust another 10 minutes until browned.

You can then fill in your crust with whatever you prefer and bake per your recipes directions.

**Note: Save your parchment paper and beans for your next bake! I like to save my beans (once they’re cooled) inside a quart size mason jar with a tight sealing lid. Then I wrap the parchment paper around the jar and tie it on with a rubber band. I label the jar “Pie Weights” and save in my pantry for the next time I make a pie. No use in wasting it all, just reuse it over and over!

Instead of Butter, try using Lard!

If you have access to freshly rendered lard, I highly recommend using lard in place of the butter! If you want to experience and even more flakey crust, lard is the way to go!

Note: When using lard, you will likely need less water. Which is probably why this option is so much more flakey! So keep this in mind when making the crust.

Other recipes to make with Easy Buttery Sourdough Pie Crust

• Fruit Pie’s
• Chicken or Beef Pot Pie
• Homemade Pop tarts
• Pie Crust Empanadas
• Breakfast Quiche

Let’s make Easy Buttery Sourdough Pie Crust