Flaky Sourdough Discard Pie Crust

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If you’ve ever found yourself wondering what to do with your sourdough discard, this flaky sourdough discard pie crust is the answer you’ve been looking for. It transforms kitchen waste into a golden, buttery, incredibly tender crust that can wrap around any sweet or savory filling. Whether you’re planning to make a classic apple pie or a comforting chicken pot pie, this crust will become your new go-to base.

What makes it truly special is how the sourdough discard adds a faint tang and depth of flavor that you just don’t get from standard pie crusts. It rolls out like a dream, bakes up with beautiful layers, and gives off that irresistible, homemade aroma that fills the kitchen with warmth and anticipation.

Why You’ll Love This Flaky Sourdough Discard Pie Crust

This crust isn’t just a clever way to avoid waste—it genuinely improves on tradition. The discard enhances both texture and flavor, making each bite of your pie buttery, flaky, and slightly complex. It’s forgiving to work with, easy to freeze ahead, and works for sweet and savory bakes alike.

Can I Use Active Starter Instead of Discard?

You could, but sourdough discard is ideal because it adds flavor without affecting the hydration of your dough too much. Active starter is more lively and hydrated, which may throw off the balance. Stick with discard if you want consistent flake and structure.

Ingredients for the Flaky Sourdough Discard Pie Crust

This pie crust uses simple pantry ingredients, but each one plays a key role in creating that perfectly tender, flaky texture.

• All-purpose flour
• Unsalted butter
• Salt
• Granulated sugar (optional for sweet pies)
• Sourdough discard
• Ice water

Flour provides the structure, while cold butter is what gives the crust its signature flakes. Salt balances the flavor, and a little sugar can sweeten things up if you’re heading in a dessert direction. The sourdough discard adds complexity and a bit of pliability, and the ice water helps the dough come together without melting the butter.

How To Make the Flaky Sourdough Discard Pie Crust

Step 1: Cube and Chill the Butter

Cut your unsalted butter into small cubes and place them in the freezer for 10 to 15 minutes. This step is key for getting those visible flaky layers.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, salt, and sugar (if using). Keeping everything cold is essential from this point forward.

Step 3: Cut in the Butter

Add the chilled butter to the flour mixture and use a pastry cutter or your fingers to break it down until it resembles coarse crumbs with some pea-sized chunks.

Step 4: Add the Sourdough Discard

Gently mix in your sourdough discard, folding it in with a fork. Then drizzle in ice water, a tablespoon at a time, just until the dough begins to hold together.

Step 5: Chill the Dough

Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least one hour before rolling. This gives the gluten time to relax and the butter time to firm back up.

Step 6: Roll and Bake

Once chilled, roll out your dough on a floured surface and use it in your favorite pie recipe. Bake according to the filling’s directions, and watch those golden flakes rise.

Serving and Storing Your Sourdough Discard Pie Crust

This pie crust feeds about 8 people when used for a standard 9-inch single-crust pie. It can be used immediately after chilling, or frozen for later. Just double-wrap it tightly and freeze for up to three months. To use, thaw overnight in the refrigerator before rolling.

If you’ve already baked your pie, the crust will stay crisp in the fridge for up to 4 days. Reheat slices in the oven for the best texture—microwaving will soften that lovely flake.

What to Serve With Flaky Sourdough Discard Pie Crust?

Apple Pie with Cinnamon Whipped Cream

This crust makes apple pie unforgettable, especially with a touch of cinnamon in the topping.

Chicken Pot Pie with Thyme

For a savory classic, pair the crust with a creamy chicken and veggie filling.

Tomato Galette with Goat Cheese

The tang of the crust balances beautifully with juicy tomatoes and tangy cheese.

Chocolate Silk Pie

Its slight sourness cuts through rich chocolate mousse for contrast.

Mushroom & Gruyère Tart

Earthy, cheesy, and absolutely elegant when baked in this crust.

Quiche Lorraine

Flaky meets custardy for a brunch favorite that always impresses.

Want More Pie Ideas?

If you love getting creative with crusts and fillings, check out these other comforting dishes:

• Old-Time Oven Peach Cobbler
• Cornish Beef Pasties
• Chicken Pot Pie Soup
• Lemon Rhubarb Loaf with Glaze
• Cherry-Topped Coconut Macaroons

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Let me know in the comments how you used your crust. Did you go sweet or savory? Did you add herbs to the dough?

I love seeing how others make these recipes their own. Got questions? Pop them in below and let’s help each other bake better.

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