Sourdough Pie Crust from Scratch

Learn how to make a homemade sourdough pie crust with olive oil. It’s flaky and savory just like grandma used to make. With only 5 ingredients, it’s easy to whip up for those special occasions. Say goodbye to store-bought crusts full of additives and unnecessary ingredients.

dough cut into hearts
Source: Plum Branch Home

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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 health 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

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

If you enjoyed this homemade recipe, it would mean a lot if you could come back and give it a 5-star review! Thanks for supporting Plum Branch Home!

pie dough rolled out

Homemade Sourdough Pie Crust

Molly LaFontaine of Plum Branch Home
Indulge in the perfect blend of flavors with our Homemade Sourdough Pie Crust, infused with olive oil. A delightful twist on a classic recipe!
Prep Time 10 minutes
Ferment 50 minutes
Total Time 1 hour
Course Dessert
Cuisine Sourdough
Servings 2 pie crusts

Equipment

  • 1 Rolling Pin
  • 1 glass mixing bowl
  • 1 pie pan
  • 1 Wooden Spoon

Ingredients
  

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

Instructions
 

  • First, in a mixing bowl, combine sourdough starter and water.
  • Next, add olive oil, flour, and salt. Mix with a spoon until combined into a dough ball
  • Then cover the bowl with a damp kitchen towel and let ferment on the counter for 50 minutes.
  • Next, after the ferment, divide the dough into 2 balls. Roll each dough ball out on a lightly floured surface with a rolling pin to 1/4" thickness.
  • 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.
Keyword no butter sourdough pie crust, olive oil pie crust, plum branch home sourdough pie crust, sourdough pie crust

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