Print

Flaky Sourdough Discard Pie Crust

A close-up of a slice of pie featuring a flaky sourdough discard pie crust and a sweet filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Use your sourdough starter discard to make a delicious, flaky pie crust perfect for any sweet or savory filling.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cut into ½-inch cubes
  • ½ cup sourdough starter discard, cold
  • 4–6 tablespoons ice water

Instructions

  1. In a large bowl, whisk together the flour and salt.
  2. Add the cold butter cubes to the flour mixture. Use a pastry blender, your fingertips, or a food processor to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  3. In a small bowl, whisk together the cold sourdough starter discard and 4 tablespoons of ice water.
  4. Gradually add the sourdough discard mixture to the flour and butter mixture, tossing with a fork until the dough just begins to come together. Add more ice water, 1 tablespoon at a time, if needed, until the dough holds together when squeezed.
  5. Turn the dough out onto a lightly floured surface and gently bring it together into a ball. Do not overwork the dough.
  6. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
  7. When ready to use, let the dough sit at room temperature for 10-15 minutes before rolling it out.

Notes

  • For an extra flaky crust, ensure your butter and sourdough discard are very cold.
  • This dough can be made ahead and stored in the refrigerator for up to 2 days, or frozen for up to 3 months.
  • This crust works well for both sweet pies (like apple or pumpkin) and savory pies (like quiche or pot pie).

Nutrition

Find it online: https://dishicious.com/sourdough-discard-pie-crust/