Description
This flaky sourdough discard pie crust recipe is buttery, tender, and packed with rich flavor from leftover sourdough starter. Perfect for sweet or savory pies, this easy pie dough is a delicious way to reduce kitchen waste. Make-ahead, freezer-friendly, and beginner-approved.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/2 teaspoon salt
1 teaspoon granulated sugar (optional, for sweet pies)
1/2 cup sourdough discard (unfed)
2 to 4 tablespoons ice water
Instructions
1. Cut your unsalted butter into small cubes and freeze them for 10 to 15 minutes.
2. In a large bowl, whisk together the all-purpose flour, salt, and sugar if using.
3. Add the cold butter to the flour and cut it in using a pastry cutter or your fingers until the mix resembles coarse crumbs.
4. Mix in the sourdough discard with a fork, then add ice water one tablespoon at a time just until the dough holds together.
5. Form the dough into a disk, wrap tightly in plastic wrap, and chill for at least 1 hour.
6. Roll the dough out on a floured surface and use as desired in your pie recipe. Bake according to your pie filling’s directions.
Notes
Keep ingredients cold for best flakiness.
If dough feels too dry, add a tiny splash of water.
You can freeze the dough for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: varies depending on pie recipe
- Category: Baking
- Method: Mixing and Rolling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0.4g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.6g
- Protein: 2g
- Cholesterol: 30mg