Flaky Sourdough Discard Pie Crust Recipe

Introduction

This flaky sourdough discard pie crust is a fantastic way to use leftover starter while creating a tender, buttery base for your favorite pies. Easy to prepare and wonderfully crisp, it brings a delightful tang and texture to any sweet or savory filling.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup sourdough discard
• 1/2 teaspoon salt
• 2 to 4 tablespoons ice water

Instructions

1. Step 1: In a large bowl, whisk together the flour and salt.
2. Step 2: Add cubed cold butter and cut it into the flour until the mixture resembles coarse crumbs.
3. Step 3: Stir in the sourdough discard using a fork or your hands until just combined.
4. Step 4: Gradually add ice water, one tablespoon at a time, mixing until the dough holds together.
5. Step 5: Form the dough into a disk, wrap in plastic, and chill for at least 1 hour.
6. Step 6: On a floured surface, roll the dough into a 1/8-inch-thick circle.
7. Step 7: Transfer the dough to a pie dish, trim and crimp the edges.
8. Step 8: Chill again before baking or blind bake using pie weights if your recipe calls for it.
9. Step 9: Bake according to the filling’s recipe instructions or blind bake at 375°F for 15–20 minutes.
10. Step 10: Cool before filling or serving.

Tips & Variations

• Keep the butter and water very cold to ensure a flaky texture.
• For extra flavor, add 1 teaspoon sugar for sweet pies or 1/4 teaspoon herbs for savory crusts.
• If the dough feels sticky, chill it longer before rolling.

Storage

Store unbaked, wrapped dough in the refrigerator for up to 2 days or freeze for up to 1 month. Thaw in the refrigerator before use. Baked pie crust can be stored at room temperature, covered, for 1–2 days. Reheat briefly in the oven to regain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this crust for any type of pie?

Yes, this versatile crust works well for both sweet and savory pies, adapting nicely to a variety of fillings.

What if I don’t have sourdough discard?

If you don’t have sourdough discard, you can substitute with an equal amount of buttermilk or yogurt to help retain moisture and tenderness.

Flaky Sourdough Discard Pie Crust Recipe

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★★★★★

4.9 from 129 reviews

• Author: Naomi
• Total Time: 1 hour 45 minutes
• Yield: 1 9-inch pie crust 1x

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Description

This flaky sourdough discard pie crust recipe transforms your sourdough starter discard into a buttery, tender crust perfect for sweet or savory pies. With its simple combination of flour, cold butter, sourdough discard, and a touch of salt, this crust yields a deliciously flaky texture that bakes beautifully whether blind baked or filled and baked with your favorite pie filling.

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Ingredients

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Pie Crust Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup sourdough discard
• 1/2 teaspoon salt
• 2 to 4 tablespoons ice water

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Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
2. Cut in Butter: Add the cold, cubed unsalted butter to the flour mixture. Use a pastry cutter, fork, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
3. Add Sourdough Discard: Stir in the sourdough discard using a fork or your hands until the dough just begins to come together. Avoid overmixing to maintain flakiness.
4. Add Ice Water Gradually: Slowly add ice cold water one tablespoon at a time, gently mixing after each addition until the dough holds together when pressed. Depending on humidity and flour, you may need 2 to 4 tablespoons.
5. Shape and Chill Dough: Gather the dough into a ball and flatten it gently into a disk. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to relax the gluten and keep the butter cold.
6. Roll Out Dough: On a lightly floured surface, roll the chilled dough into a circle about 1/8-inch thick, ensuring an even thickness throughout to promote even baking.
7. Transfer to Pie Dish: Carefully transfer the rolled dough to your pie dish. Trim any excess dough around the edges and crimp the edges decoratively to seal.
8. Chill Before Baking: Return the pie crust to the refrigerator to chill again, which helps prevent shrinking during baking. If your recipe calls for blind baking, prepare with pie weights.
9. Bake the Crust: Bake according to your pie filling’s instructions or blind bake at 375°F (190°C) for 15 to 20 minutes until the crust is golden and cooked through.
10. Cool before Filling or Serving: Allow the crust to cool completely before adding filling or serving to ensure it holds its shape and texture.

Notes

• Use cold butter and ice water for maximum flakiness in the crust.
• Resting the dough well in the refrigerator prevents shrinking and helps relax the gluten.
• If blind baking, use pie weights or dried beans to keep the crust from puffing up.
• This crust works well for both sweet and savory pies.
• Store any unused dough tightly wrapped in the fridge for up to 2 days or freeze for up to 1 month.

• Prep Time: 20 minutes
• Cook Time: 15 to 20 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: sourdough discard, pie crust, flaky pie crust, baking, sourdough, pie dough