How to Make the Best Flaky Sourdough Discard Pie Crust Recipe

If you’re a frequent baker of sourdough bread like me and have a jar of sourdough starter hanging around in your fridge, you’re probably constantly looking for fun and creative ways to use it without making the same couple of recipes every time.

Well, this sourdough pie crust recipe is just what you’ve been looking for! It’s buttery, flaky, and has just the slightest tang that takes both sweet and savory pies to the next level. It’s easy to work with, bakes up beautifully, and helps reduce that extra waste. What more could you want?!

Since you are here and might be looking for a delicious pie filling, check out this Brownie Pie Recipe, this Maple Pecan Pie Recipe, or this Chocolate Chip Cookie Pie Recipe.

Ingredients for this Sourdough Discard Pie Crust recipe

Here are the ingredients you will need to make this Sourdough Pie Crust dough with discard. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

• All-purpose Flour: is the base of the crust, I used unbleached flour for this one.
• Salt: enhances the crust’s flavor and helps bring out the subtle tang of the sourdough discard.
• Sugar: adds a touch of sweetness and helps the crust brown slightly. Only use for sweet pies! You do not need to add sugar if you’re using the crust for savory pies.
• Unsalted Butter: melts during baking and gives you flaky layers and a tender pie crust. You’ll want it to be cold and cubed. Plus making sure that you are using the highest quality butter will yield the best flavor in your crust.
• Sourdough Starter Discard: adds moisture and a slight tang.
• Ice Water: brings the dough together without melting the butter.

How to make this Sourdough Discard Pie Crust recipe

This is how you can make this buttery Sourdough Pie Crust with discard. Make sure to scroll down to the recipe card at the end of this post for the prep time, total time, and full step-by-step instructions! 

1. In a large mixing bowl, combine the flour, salt, and sugar by whisking them together until evenly mixed.
2. Add the cold, cubed butter to the dry ingredients in the bowl. Using a pastry cutter, fork, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some larger pieces still visible.

1. Pour in the cold sourdough discard and mix gently until it’s evenly incorporated. At this point, the dough will still look a bit dry and crumbly.
2. Drizzle in 2 tablespoons of ice water and mix until the dough comes together. If needed, add one tablespoon more of water at a time, stopping as soon as the dough holds when pressed between your fingers. Avoid overmixing.

1. Split the pastry dough into two portions, gently shape each into a disc, and wrap them tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or overnight for best results.

1. When ready, use a floured rolling pin to flatten the chilled dough out on a lightly floured surface or parchment paper to fit your pie dish. For a double-crust pie, roll both discs, press one onto the bottom of your pie plate, and return them to the fridge for 15 minutes before assembling and baking.

1. Follow your pie recipe for baking. If blind baking, preheat your oven, dock the crust with a fork, line it with parchment paper and baking pie weights, and bake. Remove the pie weight beans and bake until lightly golden.

Tips and Tricks for Best Results

• Use very cold ingredients to help keep the butter from melting as you work, which is key to a super flaky crust. The cold water, cold butter, and cold discard should all be in the fridge until you’re ready to go.
• You can even pop your mixing bowl and pastry cutter or bench scraper in the fridge or freezer for a few minutes before starting to keep everything extra cold.
• Leave a few large pieces of butter compared to the others to give you extra flaky crust layers when baked.
• Patience is key; do not skimp on the resting stage. If you can, definitely opt for the overnight chilling for optimal results.

Why do you need to make this recipe?

• The tender texture of this crust is the perfect base for your favorite pie filling, both sweet and savory.
• It helps you waste less and is a great way to use up extra sourdough discard.
• The subtle tang and added bonus of sourdough flavor from this homemade pie crust takes the flavor of your pies to the next level.
• This extra flaky pie crust comes together easily with minimal effort and is very beginner friendly.

Frequently asked questions – FAQ

What can I use this sourdough discard pie crust recipe for?

Since this recipe is similar to a standard butter crust but enhanced with a tang, it goes well with all of the classic flavors. You could try it with your Thanksgiving staples like a pumpkin pie or apple pie. Or you could try it with summery flavors like lemon pie or blueberry pie. On the other hand, this crust would be great with savory pies like chicken pot pie or quiche. If you plan on using it for a savory pie, just be sure to leave out the sugar.

Can I use active sourdough starter instead of discard?

That’s entirely up to you. If you want to use a bubbly and active starter, you can use it. However, it will add a bit more of a rise and a slightly different texture.

Can I make this crust ahead of time?

Definitely, the unbaked pie crust can be made up to 3 days in advance. Place the wrapped dough in the fridge or freezer, either in the pie pan or as a ball.

How do I store my leftover Sourdough Pie Crust with Discard?

You can keep it in the pie plate and wrap it in a piece of plastic wrap and store it in the fridge for up to 3 or 4 days. For longer storage, you are able to freeze it. I would just put a tight layer of aluminum foil over the plastic wrap to help prevent freezer burn. If wrapped well, it should last up to a 2-3 months.

Can I try any flavor twists with this Sourdough Discard pie crust recipe?

Absolutely! Add a touch of lemon zest, fresh thyme, or cracked pepper to the dough for a savory spin that pairs beautifully with quiche or pot pie.

What else can I use this recipe for?

This buttery shortbread crust can be used for making delicious sourdough pop tarts. It even helps that the recipe already makes a top crust and a bottom crust for you.

Once you’re finished with this recipe and looking for more sourdough discard recipes, check out these Sourdough Discard Pancakes, these Sourdough Discard Biscuits, or these Sourdough Discard Cinnamon Rolls.

The Best Flaky Sourdough Discard Pie Crust Recipe