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