Flaky Sourdough Discard Pie Crust Recipe
A buttery and flaky sourdough discard pie crust that’s simple to make, beginner-friendly, and the perfect base for both sweet and savory pies.
Servings: 2 9 inch pie crusts
Equipment
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar omit for savory pies
- 1 cup unsalted butter cold and cubed
- 3/4 cup sourdough discard cold
- 2-4 tablespoons ice water as needed
Instructions
- In a large bowl, whisk together the flour, salt, and sugar.2 ½ cups all-purpose flour, 1 teaspoon salt, 1 tablespoon sugar
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your hands to cut the butter into the flour until you get pea-sized crumbles with some larger chunks.1 cup unsalted butter
- Stir in the sourdough discard until evenly distributed. The dough will still be crumbly at this stage.3/4 cup sourdough discard
- Add 2 tablespoons of ice water and mix gently. Continue adding water, 1 tablespoon at a time, just until the dough holds together when pressed. Be careful not to overwork the dough.2-4 tablespoons ice water
- Divide the dough in half, shape it into discs, and wrap each in plastic wrap. Chill for at least 1-2 hours or overnight for best results.
- Roll out on a lightly floured surface to fit your pie pan. Use as needed for a single or double crust pie. If making a double-crust pie, return the rolled-out dough to the fridge for 15 minutes before filling and baking.
- Follow your pie recipe’s instructions. For a blind-baked crust, preheat oven to 375°F , dock the crust with a fork, line it with parchment paper and baking weights, and bake for 10 minutes. Remove weights and bake another 5-10 minutes until lightly golden.