Sourdough Discard Pie Crust

A buttery, flaky pie crust made with sourdough discard. Perfect for both sweet and savory pies — bake it empty for no-bake fillings or filled for custard and fruit pies.

Course Dessert

Cuisine American

Keyword sourdough discard pie crust, sourdough pie dough, flaky pie crust, no-waste baking, holiday pies

Prep Time 20

Cook Time 30

Chilling Time 2

Servings crusts

Calories 1326kcal

Author Tiffany bendayan

Ingredients

250 g all-purpose flour
½ tsp salt
230 g unsalted butter cold and cubed
100 g sourdough discard 100% hydration
30 g ice water as needed
1 tsp apple cider vinegar optional

US Customary - Metric

Instructions

In a large bowl, whisk together the flour and salt.
Cut in the cold butter until pea-sized pieces remain.
Add sourdough discard and drizzle in the ice water, mixing just until the dough comes together. If it looks dry, add another teaspoon or two of water.
Gather the dough, divide in half, shape into disks, wrap, and chill for at least 2 hours (or overnight).
On a lightly floured surface, roll one disk into a 12-inch circle.
Gently fit the dough into a 9-inch pie plate without stretching. Trim excess, tuck under the edges, and crimp or flute.
To blind bake: Chill the shaped crust 30 minutes, then freeze 15 minutes. Line with parchment and fill completely with pie weights or dried beans.
Bake at 400°F / 205°C for 15 minutes. Remove weights and parchment, dock the base lightly with a fork, then bake 10 minutes more at 375°F / 190°C until golden.
Cool completely before adding no-bake fillings, or proceed with a baked filling as directed in your pie recipe.

Notes

For baked-with-filling pies (pumpkin, pecan, apple, berry, quiche), skip the blind bake: fit raw dough in the pan, chill, add filling, and bake per that recipe.
Chilling the crust in the pan (and again after adding weights) helps prevent shrinkage.
Dough keeps 3 days in the fridge or 2 months in the freezer (wrapped well).
For extra color, brush the rim with egg wash before baking.
Works for sweet or savory pies, galettes, and pot pies.

Nutrition