All-Butter Sourdough Pie Crust Recipe

Buttery, flaky, and just a hint of that delicious sourdough tang – this Sourdough Pie Crust is perfect for all of your holiday pies!

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From quiche to pumpkin pie, this Sourdough Pie Crust recipe is a great addition to your sourdough collection. The subtle tang of sourdough adds some complexity to a classic, flaky pastry dough.

This is an all butter pie crust recipe, as opposed to a pie crust that calls for shortening. There are benefits to both, but I much prefer an all butter crust. Although it can be tricky to bake with due to the lower melting point of butter, the flavor and texture is worth it!

Find more sourdough discard recipes at Quail Creek Homestead:

• Sourdough Carrot Muffins
• Soft & Chewy Sourdough Oatmeal Raisin Cookies
• Pumpkin Spice Sourdough Coffee Cake
• Easy Sourdough Drop Biscuits

What You Need to Make Sourdough Pie Crust

Large mixing bowl

Measuring cups and spoons

Kitchen scale (optional)

Pastry cutter

Rolling pin

Pie plates – my favorite pie plate is this one

Ingredients for Sourdough Pie Crust

All purpose flour

Salt

Sugar

Cold butter – keeping the butter cold is essential for that delicious flaky texture!

Sourdough discard

Ice water

Instructions

Mix flour, salt and sugar in a large bowl. Add shredded butter and cut in until the mixture resembles coarse crumbs.

Stir in sourdough discard. Add in ice water one tablespoon at a time until the dough comes together. The dough will be dry and flaky, but add just enough water to form it into a ball. Try not to work it too much – the key to a flaky crust is keeping the layers of butter intact.

Wrap the ball of dough in plastic wrap and refrigerate for at least an hour, or up to a day for more sourdough flavor.

When you’re ready to make your crust, unwrap the dough and place on a floured surface. Divide in half, then roll each half out into a large circle.

Transfer the crust to a pie plate and trim the edges or roll the edges under (I prefer to roll the edges under so I’m not wasting any dough). Crimp the edges.

Refrigerate the crust at least 30 minutes before baking.

Tips for Baking an All-Butter Pie Crust

When it comes to pie crusts, there are two different types of recipes. That is, butter pie crusts and shortening pie crusts.

Some people love an all-butter pie crust, while others swear by a shortening pie crust. I prefer butter due to its flavor and texture. Not to mention, I try to avoid vegetable oil products whenever possible!

There is one downfall to an all butter crust, however. Since butter has a lower melting point than shortening, the crust tends to slump and lose its shape during baking. Luckily, there are a couple tips to help combat this.

Refrigerate the pie crust at least 30 minutes before baking. This step is essential for an all butter crust! The dough warms up when it’s rolled out and shaped, so chilling it back down before baking can really help it hold its shape.

If par-baking or blind-baking the crust, use weights. Using pie weights when par-baking or blind-baking (aka baking the crust without filling) is always a good idea, but it’s especially important when baking an all-butter crust. Line the inside of the crust with parchment paper, then fill with pie weights. If you don’t have pie weights, you can also use dried beans or rice, or even wheat berries.

If blind baking (aka fully baking the pie crust without filling – used for cream pies such as chocolate, banana and coconut), you’ll want the crust nice and golden throughout. Remove the pie weights and parchment halfway through baking, and poke the crust with a fork several times to prevent air bubbles from developing.