Sourdough Pie Crust (Flaky, Buttery & Made With Discard or Active Starter)

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Learn how to make an easy sourdough pie crust using real ingredients. This flaky, buttery crust works with discard or active starter.

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I still remember the first time I made a pie completely from scratch. I was so proud of myself and felt like I could conquer anything. This sourdough pie crust is just as easy — and something you can absolutely conquer too.

It’s one of my favorite ways to elevate both sweet and savory pies using simple, real ingredients you probably already have in your kitchen.

It’s flaky, buttery, and has just a subtle tang from the sourdough starter that adds depth of flavor without overpowering your filling. And the best part? You can use either active starter or sourdough discard, making this an easy recipe to fit into your regular sourdough routine.

True to my style here at My Colorado Kitchen, this crust skips shortening and seed oils and relies on real butter, yogurt, and traditional pantry staples — because real ingredients make the best everyday cooking.

Why You’ll Love This Sourdough Pie Crust

• Makes 2 full pie crusts
• Uses simple, real ingredients
• Works with discard or active starter
• Extra flaky thanks to grated butter
• Lightly tangy for deeper flavor
• Perfect for sweet or savory pies

What Is Sourdough Pie Crust?

Sourdough pie crust is a twist on classic pie dough that uses sourdough starter as part of the liquid in the dough. Instead of water or vinegar, the starter adds:

• Natural acidity (which helps tenderize the dough)
• A subtle depth of flavor
• A great way to use up extra discard

This version also uses Greek yogurt, which keeps the dough soft and easy to roll while helping create tender layers once baked.

The result is a crust that feels both rustic and bakery-worthy — without being complicated.

How to Make Sourdough Pie Crust

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, and salt until well combined.

Step 2: Add the Grated Butter

Grate cold butter using a cheese grater and add it to the flour mixture. Gently toss to coat all the butter shreds.

Grating the butter helps distribute it evenly and creates those beautiful flaky layers once baked.

Step 3: Add Starter and Yogurt

Add the sourdough starter and Greek yogurt. Use a spatula, fork, or your hands to gently mix until a soft dough forms.

The dough should be slightly tacky but not sticky.

Step 4: Chill the Dough

Divide the dough into two equal portions, shape into disks, wrap in plastic or parchment, and refrigerate for at least 30 minutes.

Chilling allows the gluten to relax and keeps the butter cold for maximum flakiness.

Step 5: Roll & Use

On a lightly floured surface, (or between 2 layers of parchment paper – my favorite) roll out each disk into a circle slightly larger than your pie dish. Transfer to the pan, fill, and bake according to your pie recipe.

Pro Tips for the Flakiest Crust

• Keep everything cold, especially the butter
• Don’t overmix the dough
• Always chill before rolling
• Chill again after shaping for extra structure
• Roll between parchment for easy transfer

Can I Use Discard Instead of Active Starter?

Yes — and that’s one of the best things about this recipe.

Because the crust isn’t relying on fermentation for rise, discard works perfectly. Active starter will give a slightly lighter texture, but both produce a beautiful crust.

New to sourdough? Learn how to start and maintain a sourdough starter HERE.

Sweet vs Savory Pies

This recipe is lightly sweet and works beautifully for:

• Fruit pies
• Custard pies
• Galettes
• Homemade Pop Tarts

For savory pies (like pot pie or quiche), simply reduce the sugar to 1–2 tablespoons if desired.

How to Store & Freeze

Refrigerator:
Wrapped dough will keep for up to 3 days.

Freezer:
Freeze dough disks for up to 3 months. Thaw overnight in the fridge before using.

You can also freeze fully lined pie shells.

What to Make With This Crust

This crust works beautifully for:

• Apple pie
• Cherry pie
• Pumpkin pie
• Chicken pot pie
• Quiche
• Homemade pop tarts
• Sweet or Savory Galettes

Final Thoughts

This sourdough pie crust is one of those recipes that makes baking from scratch feel simple again. No fancy equipment, no hard-to-find ingredients — just real food, real flavor, and a method you can trust.

Whether you’re baking for the holidays or just making a cozy weeknight dinner, this crust brings everything back to what matters most:

Where real ingredients meet everyday cooking.