Description
Flaky Sourdough Discard Pie Crust is the ultimate way to turn your sourdough starter leftovers into baking gold. With rich, buttery layers and a hint of tang from natural fermentation, it creates a beautifully crisp and tender base for sweet and savory pies. This easy recipe is ideal for meal prep, holiday baking, or turning ordinary fillings into bakery-style showstoppers. Whether you’re after an easy recipe for dinner ideas like chicken pot pie or craving a cozy dessert for your breakfast board, this crust delivers all the flake with none of the fuss.
Ingredients
2 1/2 cups all-purpose flour
1 cup unsalted butter, cold and cubed
1/2 cup sourdough discard
4 to 5 tablespoons ice water
1/2 teaspoon salt
Instructions
1. Cut 1 cup cold unsalted butter into cubes and chill it again.
2. In a large bowl, whisk together 2 1/2 cups flour and 1/2 teaspoon salt.
3. Cut in the butter using a pastry cutter or fingertips until crumbly with some pea-sized chunks.
4. Add 1/2 cup sourdough discard and gently mix.
5. Slowly add 4 tablespoons of ice water, mixing just until the dough comes together. Add up to 1 more tablespoon if needed.
6. Divide dough in half, shape into discs, wrap, and chill for 1 hour or more.
7. Roll one disc to a 12-inch circle on a floured surface and line your pie pan. Crimp and chill before filling or blind baking.
Notes
Keep butter cold throughout to ensure maximum flakiness.
Don’t overwork the dough; visible butter chunks are your friend.
Rest the dough before rolling to reduce cracking and shrinkage.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Mix & Roll
- Cuisine: American
Nutrition
- Serving Size: 1/10 of total crust
- Calories: 270
- Sugar: 0g
- Sodium: 100mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: sourdough pie crust, sourdough discard recipe, flaky crust, easy pie dough