Every homestead needs a Sourdough Pie Crust recipe. I love this one as really good pie doughs are made with butter and lard. Skip that crisco junk (I said what I said and said it in love) and use real ingredients.
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My toxic trait is adding sourdough starter to everything and then fermenting it. There are some incredible benefits to fermenting your sourdough. I made a reel where you can see these benefits. Watch it here
I was not taught to discard my sourdough. I have a whole blog post, linked below, but for quickness I only use active sourdough in all of my recipes. Sourdough discard does three things: it adds moisture, flavor and is a binding agent. But that recipe is not fermented, especially if you mix and bake right away.
Ingredient List
- 620g all purpose flour
- 15g salt
- 227g lard
- 65g butter
- 150g active sourdough starter
Helpful Tools:
Ingredients
(Makes 2-3 pie crusts depending upon size of pie pan)
620g all purpose flour
15g salt
227g lard
65g butter
150g active sourdough starter
Directions:
-Start by combing your flour and salt
-Cut cold butter and lard into small pieces and place into flour
-Use your fingers to squish and work the butter and lard into the flour
-Your mixture will resemble pea sized pieces and you’re ready to add your starter when you can grab some of your dough and it resembles dry playdoh
-Make a well in the center of your flour and pour your starter into the center
sourdough tip! Every sourdough starter is slightly different, mine tends to be thick so my starter needed thinning out. The sourdough texture you’re desiring to make your pie crust mix together is that of crepe/thin pancake batter
-Stir quickly with a fork to combine and your crust forms a ball.
-Dump onto a surface, form into a disc, wrap in plastic wrap and refrigerate.
-Cold ferment for 24 hours
-Remove from fridge, cut in half to thirds (depending upon the size of your pie pan)
-if making a custard pie like shown, freeze the remainder of your dough to have some for a later pie
-roll out your pie crust on a lightly floured surface until it’s about 1.5” larger in diameter than your pie pan
-place into pan, crimp the edges, gently fork the crust and place a piece of parchment with jefferson street ceramics pie weights on top
-bake 425 for 12-15 minutes
-allow to cool before you fill!
The pie in the photo is my black bottom pie and can also be used for breakfast quiche or even pot pie. This pie dough can even be made and frozen for later. Just thaw and roll! Bake according to your recipe needs.
sourdough pie crust
the best pie crusts are made with real ingredients like butter and lard.
Ingredients
- 620g all purpose flour
- 15g salt
- 227g lard
- 65g butter
- 150g active sourdough starter
Instructions
-Start by combing your flour and salt
-Cut cold butter and lard into small pieces and place into flour
-Use your fingers to squish and work the butter and lard into the flour
-Your mixture will resemble pea sized pieces and you’re ready to add your starter when you can grab some of your dough and it resembles dry playdoh
-Make a well in the center of your flour and pour your starter into the center
{sourdough tip! Every sourdough starter is slightly different, mine tends to be thick so my starter needed thinning out. The sourdough texture you’re desiring to make your pie crust mix together is that of crepe/thin pancake batter}
-Stir quickly with a fork to combine and your crust forms a ball.
-Dump onto a surface, form into a disc, wrap in plastic wrap and refrigerate.
-Cold ferment for 24 hours
-Remove from fridge, cut in half to thirds (depending upon the size of your pie pan)
-if making a custard pie like my black bottom pie, freeze the remainder of your dough to have some for a later pie
-roll out your pie crust on a lightly floured surface until it’s about 1.5” larger in diameter than your pie pan
-place into pan, crimp the edges, gently fork the crust and place a piece of parchment with @jeffersonstreetceramics pie weights on top
-bake 425 for 12-15 minutes
-allow to cool before you fill!
Additional Resources
- USA ONLY Bundle! The Cowboy Way Sourdough CookBook (digital copy) & dehydrated sourdough starter
- NO DISCARD Sourdough Method
- High Hydration Long Fermented Sourdough Bread
- How to Make the Viral Sourdough Croissant Bread (Fresh Milled)
- how to make long fermented sourdough cinnamon rolls
- How to Make Long Fermented Sourdough Pretzels
