Sourdough Pie Crust from Scratch

My homemade sourdough pie crust is made from scratch with olive oil instead of butter! It makes this a no-fuss recipe keeping it simple. Use this crust for any pie or pastry you desire. I love using this for homemade cherry pie! I hope this recipe replaces pre-made pie dough in your home like it has in ours!

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Make your pie crust irresistibly savory and buttery with the goodness of olive oil, without the excess butter. With the added benefit of sourdough for gut health, it’s a healthier choice. Get ready for requests to bring pies to every gathering!

Recipe Inspiration

In our house, pie takes the spotlight for special occasions. The story behind this recipe is a delightful one! A Saturday baking session led me to create a sourdough pie crust for the blog, only to find we were out of butter. Undeterred, I improvised with olive oil, unsure of the outcome. But the result? A newfound household favorite!

Why You’ll Love This Recipe

• Easy to whip up
• Makes two crusts
• Freezes well for 3 months
• Tastes amazing!
• Flaky texture
• Affordable to make by using olive oil instead of butter
• Healthier pie crust with gut benefits from sourdough

Sourdough Pie Crust Ingredients

• 1/2 cup sourdough starter (fed or discard)
• 1/4 cup water
• 1/2 cup olive oil
• 1 tsp salt
• 2 cups flour

How to Make Sourdough Pie Crust

1. First, in a mixing bowl, combine sourdough starter and water.
2. Next, add olive oil, flour, and salt. Mix with a spoon until combined into a dough ball
3. Then cover the bowl with a damp kitchen towel and let ferment on the counter for 50 minutes.
4. Finally, add to a greased pie pan, fill with pie filling, and bake at 400 degrees for 30 minutes. Or if you’re not ready for it refrigerate for up to 48 hours or freeze in a ball for up to 3 months.

Recipe FAQ

• Why is my sourdough pie crust bottom so hard? Your crust could be overbaked giving it a hard bottom
• Is it okay to use bread flour for this pie crust recipe? Yes you can, I haven’t personally tried it but it should turn out flaky and delicious
• Can I use this pie crust for any type of pie? Absolutely!
• Can I substitute cold butter for the olive oil? Not for this recipe, since olive oil and butter are different consistencies, you would need to add more butter for the desired texture. You can try melted butter at the same 1:1 ratio of olive oil, do note the texture may be a bit off.
• How can I store this pie crust? Can I freeze it? How long does it last in the fridge? Refrigerate for up to 48 hours, freeze in a ball for up to 3 months, or bake right away with filling (bake according to pie recipe instructions).

Sourdough Pie Crust Kitchen Tools

• Rolling Pin
• Pie Dish (you can also use a casserole dish)
• Glass mixing bowl
• Wooden Spoon

Don’t Yet Have a Sourdough Starter?

If you don’t yet have a sourdough starter, head over to our How to Make a Sourdough Starter (Guide for Beginners) blog post. This guide walks you through everything you need to know and a complete set of instructions.

Try these PBH Sourdough Recipes

• The Fluffiest Sourdough Biscuit Recipe (Quick and Simple)
• Easiest No Knead Sourdough Bread (Great for Beginners)
• Simple Sourdough Jalapeno Cheddar Scones (Best Recipe)

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