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Sourdough Discard Pie Crust

A golden-brown, flaky sourdough discard pie crust on a whole pie and a slice on a plate.
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Create a flaky, buttery pie crust using your sourdough starter discard. This recipe is perfect for both sweet and savory holiday pies.

Ingredients

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  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup (1 stick) cold unsalted butter, cut into ½-inch cubes
  • ¼ cup sourdough starter discard
  • 2–4 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 sourdough starter discard and 2 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 is cohesive. Be careful not to overmix.
  5. Turn the dough out onto a lightly floured surface and gently bring it together into a disc. Wrap the disc tightly in plastic wrap.
  6. Chill the dough in the refrigerator 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.
  8. Roll out the dough on a lightly floured surface to fit your pie plate.
  9. Trim and crimp the edges as desired.
  10. Fill with your favorite sweet or savory pie filling and bake according to your pie recipe’s instructions.

Notes

  • For an extra flaky crust, ensure your butter and water are very cold.
  • Chilling the dough is crucial for a tender and flaky crust.
  • This crust can be made ahead and stored in the refrigerator for up to 2 days or frozen for up to 3 months.

Nutrition

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