Flaky Sourdough Discard Pie Crust

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Golden, buttery, and crisp—this Flaky Sourdough Discard Pie Crust is a delicious way to use up sourdough discard while elevating your pies to bakery-quality heights. Whether you’re prepping for the holidays or crafting a midweek comfort dessert, this crust is a game changer. It bakes up beautifully, with tender flakes that melt in your mouth and just enough tang from the sourdough to make each bite interesting.

This recipe is perfect for sweet or savory pies alike. The discard brings subtle depth without overpowering your filling. It’s also freezer-friendly, making it a handy make-ahead staple. If you’ve been tossing your sourdough discard, this crust will change your habits for good.

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Why You’ll Love This Flaky Sourdough Discard Pie Crust

• Saves Waste: Turns your sourdough discard into something mouthwatering.
• Easy to Handle: The dough is pliable, forgiving, and rolls out like a dream.
• Versatile: Ideal for fruit pies, quiches, savory pot pies, and more.
• Flavor Boost: Adds a gentle tang that complements both sweet and savory dishes.
• Make-Ahead Friendly: Store it chilled or frozen for pie prep on your own schedule.

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Preparation Phase & Tools to Use

Before you begin, make sure your ingredients are cold and your tools are ready. Keeping everything chilled is key to achieving that flaky texture.

Essential Tools and Their Importance:

• Mixing Bowl: For combining your flour, salt, and butter efficiently.
• Pastry Cutter or Fork: Helps cut butter into the flour for that crumbly texture essential to flakiness.
• Rolling Pin: Rolls the dough evenly for perfect crust thickness.
• Plastic Wrap: Essential for chilling the dough and locking in moisture.
• Pie Plate: The vessel that shapes and bakes your beautiful crust.
• Bench Scraper (Optional): Makes lifting and folding dough easier without tearing.

Tip: Chill your bowl, tools, and even your flour for best results. Temperature is everything when it comes to flakiness.

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Ingredients for the Flaky Sourdough Discard Pie Crust

• All-Purpose Flour: Provides the base structure for the crust and ensures a tender crumb.
• Unsalted Butter: Cold and cubed, butter is what creates those golden flaky layers.
• Salt: Enhances flavor and balances the tang of the sourdough.
• Sourdough Discard: Adds moisture and a slight tang that sets this crust apart from traditional ones.
• Ice Water: Binds the dough just enough without activating too much gluten, keeping it tender.

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How To Make the Flaky Sourdough Discard Pie Crust

Step 1: Cut in the Butter

In a large mixing bowl, whisk the flour and salt. Add in the cold, cubed butter and use a pastry cutter or fork to cut it in until the mixture resembles coarse crumbs with some pea-sized pieces.

Step 2: Mix in the Discard

Add your sourdough discard to the bowl and gently mix with a fork or your hands until just combined.

Step 3: Add Ice Water Carefully

Drizzle in the ice water, one tablespoon at a time, mixing just until the dough comes together. Avoid overworking.

Step 4: Chill the Dough

Form the dough into a disc, wrap tightly in plastic wrap, and chill for at least 1 hour. This step is crucial to hydrate the flour and relax the gluten.

Step 5: Roll and Shape

On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer to your pie dish and trim or crimp the edges as desired.

Step 6: Blind Bake or Fill

Depending on your recipe, either blind bake the crust or fill it with your pie ingredients and bake according to your pie instructions.

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Serving and Storing Your Flaky Sourdough Discard Pie Crust

Once baked, this pie crust is best served fresh to showcase its delicate flakiness and buttery flavor. It pairs wonderfully with classic fillings like apple, pumpkin, or creamy custards, and works just as well under savory quiches or chicken pot pie.

To store unbaked dough, keep it tightly wrapped in plastic wrap and refrigerate for up to 3 days. For longer storage, freeze the dough for up to 3 months—just thaw overnight in the fridge before using. Baked crusts can also be frozen and rewarmed briefly in the oven before serving.

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Frequently Asked Questions

What type of sourdough discard should I use?

Use unfed sourdough discard straight from the fridge. It should be about 100% hydration (equal parts flour and water) for best texture.

Can I make this crust dairy-free?

Yes! Substitute the butter with a plant-based alternative like vegan butter sticks. Just ensure it’s cold and firm.

Should I blind bake the crust?

If your filling is wet (like custard or cream pies), blind baking helps prevent sogginess. For fully baked pies, pre-baking isn’t necessary.

Can I freeze the dough?

Absolutely. Wrap it well and freeze up to 3 months. Let it thaw in the refrigerator before rolling.

Why is chilling the dough so important?

Chilling helps relax the gluten and keeps the butter cold, ensuring those desirable flaky layers when baked.

My dough feels too dry—what do I do?

Add a little more ice water, one teaspoon at a time, until it just comes together. Avoid overmixing to keep it tender.

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Want More Baking Ideas with a Twist?

If you love this Flaky Sourdough Discard Pie Crust, here are a few other favorites you’ll want to try:

• Old-Fashioned Egg Custard Pie for a nostalgic Southern dessert.
• Cinnamon Roll Cheesecake if you love the swirl of spice in every bite.
• Winter Brittle for a sweet and crunchy seasonal treat.
• Effortless Easy Chocolate Pie for a fast, indulgent chocolate fix.
• Honey-Butter Sweet Alabama Pecan Bread if you want to bake something rich and nutty.

These recipes are perfect companions to any pie or pastry lineup and give your baking game a cozy upgrade.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Kitchen By Kate on Pinterest

And let me know in the comments how yours turned out! Did you try an all-butter version, or go dairy-free? Did you fill it with something sweet or savory?

I love hearing how you put your spin on these recipes. If you have questions or tips of your own, drop them below—let’s bake better, together.

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