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Flaky Sourdough Discard Pie Crust Recipe

★★★★★

4.9 from 129 reviews
  • Author: Naomi
  • Total Time: 1 hour 45 minutes
  • Yield: 1 9-inch pie crust 1x

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.

Ingredients

Scale

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

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

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Find it online: https://naomifletcher.com/flaky-sourdough-discard-pie-crust-recipe/