Go Back
–+ servings
Pie dough on a board with a wooden rolling pin and sourdough starter.

Easy Sourdough Pie Dough

Erika Marucci
This Easy Sourdough Pie Dough is made with sourdough discard. It makes a buttery flaky pie crust that can be used for all your favorite pies and tart recipes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Course Appetizer, Dessert, Snack
Cuisine American
Servings 2 pie crusts
Calories 1413 kcal

Ingredients
 
 

  • 1 cup all purpose flour
  • 1 cup cake/pastry flour
  • 1 tablespoon honey or sugar
  • ½ teaspoon salt
  • 1 cup cold butter (unsalted)
  • 1 cup sourdough discard (not older than 3-4 days)

I have two recipes for sourdough the classic Sourdough Starter and a Sourdough Starter with yeast. Both work well.

    Instructions
     

    • In a large mixing bowl combine the flours, sugar and salt. Cut in the butter to form coarse crumbs. Add the discard and mix to combine.
    • Move to a flat lightly floured flat surface and gently knead a few times to form a compact dough, (if you prefer you can pat the dough into the form of a disc, this way it will take up less room in the fridge) wrap in plastic wrap and refrigerate for at least 2 hours.

    If using to make a pie.

    • Remove the dough from the fridge and with a rolling pin lightly floured roll to a 1/8 inch thickness circle or square or cutouts, depending on your recipe. You can also use the crust and blind bake it. I like to bake my pie dough at 350F (180C).

    Notes

    To make homemade cake/pastry flour - for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free.
    If you prefer you can make it in a food processor, just pulse until the dough starts to come together then continue with the instructions.
    To store the dough, wrap it well in plastic wrap and refrigerate. It will keep for up to 4 days in the refrigerator.
    To freeze the dough, wrap it well in plastic wrap and place in a freezer bag. It will keep for up to 3 months in the freezer.

    Nutrition

    Calories: 1413kcalCarbohydrates: 126gProtein: 18gFat: 94gSaturated Fat: 59gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gTrans Fat: 4gCholesterol: 244mgSodium: 1316mgPotassium: 162mgFiber: 4gSugar: 9gVitamin A: 2838IUVitamin C: 0.1mgCalcium: 47mgIron: 4mg
    Keyword pie crust recipe, sourdough pie crust, sourdough pie crust recipe, sourdough pie dough, sourdough recipe
    Tried this recipe?Let us know how it was!