Flaky Sourdough Pie Crust for Irresistibly Delicious Pies

This Sourdough Pie Crust offers a flaky and buttery texture, perfect for both sweet and savory pies.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 35

Chilling Time 30

Total Time 1 35

Servings: 2 crusts

Course: Desserts

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dough

2 cups all-purpose flour Substitute with half whole wheat for a denser crust.
1 tablespoon sugar Reduce to 1–2 tablespoons for savory applications.
0.5 teaspoon salt Use kosher or sea salt for best results.
0.5 cups butter Grated and cold; ensure it is very cold for optimal texture.
0.5 cups sourdough starter Use active starter for a lighter texture or discard for convenience.
0.25 cups plain Greek yogurt Substitute with sour cream if necessary.

Equipment

mixing bowl
Whisk
Fork or pastry cutter
Plastic wrap
Rolling Pin
Pie dish

Method

Step-by-Step Instructions

In a large mixing bowl, whisk together the flour, sugar, and salt until evenly combined.
Grate the cold butter into the flour mixture and toss gently to coat, creating pea-sized clumps.
Stir in the sourdough starter and Greek yogurt until a soft dough forms, avoiding overmixing.
Divide the dough into two disks, wrap in plastic, and refrigerate for at least 30 minutes.
Roll each disk into a circle about 1/8 inch thick on a floured surface.
Transfer the rolled dough to a pie dish, pressing it into the corners without stretching.
Fill the crust with your chosen filling and follow baking instructions as needed.

Nutrition

Serving: 1crustCalories: 300kcalCarbohydrates: 30gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Chill the butter well and avoid overmixing to ensure a flaky texture in the crust.

Tried this recipe?

Let us know how it was!