Sourdough Discard Pie Crust
A Flaky Foundation for Every Homemade Pie
There is something deeply comforting about rolling out pie dough on a quiet afternoon. The gentle dusting of flour, the cool touch of butter, and the anticipation of what will fill the crust all feel timeless. This sourdough discard pie crust brings a subtle depth of flavor to that tradition, creating a base that feels both classic and thoughtfully made.
Whether you are baking a fruit pie in summer or a cozy custard in the cooler months, a reliable crust makes all the difference.
Why Add Sourdough to Pie Dough
Sourdough starter adds more than just practicality. It brings tenderness, structure, and a delicate tang that balances sweet or savory fillings beautifully. Using discard makes this recipe especially approachable, allowing you to bake something special while keeping your sourdough routine sustainable.
The combination of flour, frozen butter, and starter creates a dough that bakes into crisp, flaky layers. Visible flecks of butter melt in the oven, forming that signature texture every good pie crust should have.
The Secret to Flaky Layers
The beauty of this sourdough discard pie crust lies in restraint. Gentle mixing preserves small pockets of butter throughout the dough, which turn into light, delicate layers as the pie bakes. Keeping the ingredients cold and handling the dough minimally helps maintain that structure.
A short rest in the refrigerator allows the dough to hydrate fully and relax, making it easier to roll and shape when you are ready to bake. The result is a crust that feels sturdy enough to hold filling while staying tender with every bite.
Sweet or Savory, It Does Both
This crust adapts easily to whatever you are baking. The light sweetness complements fruit pies, while the balanced flavor pairs just as well with quiche or savory galettes. Because the flavor is subtle, it enhances rather than competes with the filling.
It is the kind of foundational recipe that becomes part of your regular baking rhythm. Once you see how easily sourdough fits into pastry, it opens the door to even more creative baking.
A Thoughtful Way to Use Discard
Finding consistent uses for sourdough discard keeps your kitchen efficient and intentional. This sourdough discard pie crust turns extra starter into something genuinely beautiful. It feels purposeful, practical, and deeply satisfying.
If you are searching for an easy sourdough discard recipe that expands your baking beyond bread, this crust is a wonderful place to begin.
Sourdough Discard Pie Crust
Ingredients
- 160 g All Purpose Flour
- 3 g Salt
- 15 g Sugar
- 95 g Sourdough Starter (active or discard)
- 1 stick Frozen Butter
- 2-4 tbsp Ice Water
Instructions
- Add dry ingredients and starter to a bowl.
- Grate your frozen butter into the bowl.
- Using a fork, gently begin to combine. After a gentle mix, pour the mixture onto a work surface.
- Continue cutting the mixture together with a bench scraper. Then, use your hands to form the dough into a thin disc. The KEY to a good pie crust is to NOT over-mix. You still want to see the flecks of butter throughout! If you over-combine the butter, it will be tough to eat. You can add ice cold water, 1 tbsp at a time, if the dough is too dry, but try to refrain from adding extra moisture. I promise the dough will come together!
- Wrap the thin disc in plastic wrap and refrigerate until ready to use. Refrigerate for a minimum of 1 hour before use.
- Bake the crust according to your pie recipe, typically at 400ºF
