Sourdough Discard Pie Crust
- Prep Time: 20 minutes
- Cook Time: 20–25 minutes (if pre-baking)
- Total Time: 1 hour 45 minutes (Chill Time: 1 hour)
Description
This sourdough discard pie crust is flaky, buttery, and slightly tangy, making it a perfect base for both sweet and savory pies. Using sourdough discard adds depth of flavor while reducing waste, giving you a rich, tender crust that bakes beautifully golden with crisp edges. It’s easy to work with, holds its shape well, and delivers that classic homemade texture everyone loves.
Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar (optional, for sweet pies)
- ½ cup cold unsalted butter, cubed
- ½ cup sourdough discard (cold)
- 2–4 tablespoons ice water
Instructions
In a large bowl, whisk together flour, salt, and sugar if using.
Add cold butter cubes and cut into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with small pea-sized pieces.
Mix in the sourdough discard until the dough starts to come together.
Add ice water one tablespoon at a time, mixing gently until the dough forms a cohesive ball. Do not overmix.
Shape into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
On a floured surface, roll the dough into a circle about ⅛ inch thick.
Carefully transfer to a pie dish, press into place, and trim excess edges. Crimp edges as desired.
Chill the shaped crust for 20–30 minutes before baking.
For blind baking, line with parchment paper, add weights, and bake at 375°F (190°C) for 15 minutes. Remove weights and bake another 5–10 minutes until lightly golden.
Notes
- Keep all ingredients cold for the flakiest crust
- Do not overwork the dough to avoid toughness
- Chill dough before rolling and after shaping
- Use minimal water to prevent a dense texture
- Dock the crust with a fork before blind baking to prevent bubbling
Nutrition
- Serving Size: Per serving
- Calories: 210
Variations
- Add herbs for savory pies
- Use whole wheat flour for a rustic version
- Add a touch of cinnamon for sweet pies
- Replace part of butter with shortening for extra flakiness
- Use brown sugar instead of white sugar for deeper flavor
Serving Suggestions
- Use for fruit pies like apple or peach
- Fill with custard or cream pie fillings
- Use for savory pies like chicken pot pie
- Pair with whipped cream or ice cream for desserts
- Serve with fresh fruit toppings for a lighter option
Tips
- Use cold butter straight from the fridge
- Roll dough evenly to avoid uneven baking
- Rotate pie while baking for even color
- Freeze dough for later use if needed
- Use a glass pie dish to monitor browning
Prep Time / Cook Time / Total Time
Prep Time: 20 minutes
Chill Time: 1 hour
Cook Time: 20–25 minutes (if pre-baking)
Total Time: 1 hour 45 minutes
Nutritional Info (Approx.)
Per serving:
Calories: 210
Protein: 3g
Carbohydrates: 22g
Fat: 12g
Sugar: 2g
FAQs
Can I use active sourdough starter instead of discard?
Yes, you can use active starter instead of discard. The texture will remain similar, but the flavor may be slightly more tangy and complex depending on how active your starter is.
Why is my pie crust tough?
A tough crust usually comes from overmixing or adding too much water. Handle the dough gently and stop mixing as soon as it comes together to keep it tender and flaky.
Can I freeze this pie crust?
Yes, this dough freezes very well. Wrap it tightly and store for up to 2 months. Thaw in the refrigerator before rolling out.
Do I need to blind bake this crust?
It depends on your recipe. For no-bake or custard fillings, blind baking is recommended to ensure the crust stays crisp and fully cooked.
How do I prevent a soggy bottom?
Chilling the crust, blind baking, and using a hot oven help prevent sogginess. You can also brush the crust with egg wash before baking for added protection.
Conclusion
This sourdough discard pie crust is a simple, reliable base that adds flavor and texture to any pie you make.