- 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.
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.
Servings 2 crusts
Calories 1326kcal
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
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
