Sourdough Pie Crust

Now that you, hopefully, have a sourdough starter going you’ve got pour off ready to use for making baked goods! Next to sourdough starter pancakes, a pie crust is a relatively easily place to start as it requires no rise, just time to sour/ferment in order to reduce the phytic acid (anti-nutrient) content in the wheat, the reason that sourdough is considered a health food, in this house especially! The other great thing about this recipe is that you can make a few in advance and store in the freezer to pull on a day you have company and need a quick pie, or for a quick quiche for real food fast food supper/breakfast.



2C Flour

1t salt

1T sugar

1 1/2 C fat (all butter, all tallow or 1/2 butter and tallow)

1C Fresh sourdough starter approx.

a pie tin, rolling pin, and pie weights of your choice.

The biggest difference between a sourdough crust and a normal pie crust is not only the health benefits, but the time they take to make. A “normal” pie crust, by american standards, takes mere minutes to put together, a sourdough crust needs time to ferment, in this case seven hours. So if you are going to make this crust, carve out plenty of time, including pre-bake and cooling time. The other great thing about this particular crust is that you can make a few batches ahead of time and store in the freezer so you don’t have to wait the full seven hours when you’re craving a healthful treat!


  1. Combine the flour, salt, and sugar in a large bowl. Cut in the fat using a pastry cutter or your fingertips. The dough will eventually look like it has “peas” in it.

  2. Gradually pour the starter in, a little bit at a time, until it just comes together. Depending on the humidity and the water content of your fat this may be less or more than 1 cup.

  3. Once dough barely comes together gather it up in the bowl into a cohesive mass and cover it with plastic wrap or a plate. Leave it in a warm place for at least 7 hours to culture.

  4. After the seven hours is up, or when you are ready to use your pie crust, transfer it to a freezer or refrigerator. This is crucial, as having cold fat in the dough will aid in creating a flaky pie crust.

  5. Once the crust is very cold you can remove it, roll it out, and bake it into a pie with your favorite fillings. Cherry, apple, peach, shepherds pies, quiche’s, you can do so much with a pie crust! It’s healthy fast food!

If you’re going to pre-bake bake it right away, follow step five and also line your pie crust with parchment and add pie weights before baking so the crust doesn’t shrink and lose it’s shape. Bake on 400 for 6-8 minutes or until golden, remove from the oven to cool, fill with desired filling, and back into the oven for your other recipe.

The hardest part about traditional sourdough recipes is waiting on them to ferment! As long as you have a starter ready to go you can absolutely put this pie crust together no problem. Give it a try, and when you do leave a comment so we know how it turned out for you; I love seeing ya’ll pictures and hearing about the fun things you create! Happy baking!

~ Hippie Hayden