Description
This Flaky Sourdough Discard Pie Crust recipe transforms sourdough starter discard into a buttery, tender, and golden pie crust. Perfect for sweet and savory pies, this easy and versatile crust adds a tangy depth of flavor and reduces waste. Ideal for any home baker looking to elevate their crust game with simple pantry ingredients.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/2 teaspoon salt
1/2 cup sourdough discard (100% hydration)
2 to 4 tablespoons ice water
Instructions
1. In a large mixing bowl, whisk together flour and salt.
2. Add the cold, cubed butter and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
3. Add the sourdough discard and gently mix until the dough just starts to come together.
4. Add ice water, one tablespoon at a time, mixing gently until the dough holds together but isn’t sticky.
5. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
6. Roll the chilled dough on a floured surface into a 12-inch circle.
7. Transfer to a pie plate, trim or crimp the edges, and chill again for 10 minutes before baking.
8. Blind bake or fill and bake according to your pie recipe’s instructions.
Notes
Keep all ingredients and tools cold for maximum flakiness.
Don’t overwork the dough—mix just until it comes together.
If dough feels dry, add more ice water 1 teaspoon at a time.
- Prep Time: 15 minutes
- Cook Time: Varies depending on pie recipe
- Category: Pie Crust
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 0
- Sodium: 150
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
- Cholesterol: 30