Description
Looking for a way to use up your sourdough discard that doesn't involve more bread? This Flaky Sourdough Discard Pie Crust is buttery, crisp, and incredibly easy to make. With its subtle tang and perfect texture, it’s the ultimate upgrade to traditional pie dough. Ideal for quick breakfasts, easy dinners, or indulgent dessert ideas, this crust works beautifully with everything from savory quiches to sweet fruit pies. It’s one of the most versatile, beginner-friendly, and waste-reducing food ideas you can make at home.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
1/2 cup sourdough discard
1/2 teaspoon salt
2 to 4 tablespoons ice water
Instructions
1. In a large bowl, whisk together the flour and salt.
2. Add cubed cold butter and cut it into the flour until the mixture resembles coarse crumbs.
3. Stir in the sourdough discard using a fork or your hands until just combined.
4. Gradually add ice water, one tablespoon at a time, mixing until dough holds together.
5. Form dough into a disk, wrap in plastic, and chill for at least 1 hour.
6. On a floured surface, roll dough into a 1/8-inch-thick circle.
7. Transfer the dough to a pie dish, trim and crimp the edges.
8. Chill again before baking or blind bake using pie weights if your recipe calls for it.
9. Bake according to the filling’s recipe instructions or blind bake at 375°F for 15–20 minutes.
10. Cool before filling or serving.
Notes
Use only cold butter and discard to get the flakiest texture.
Don’t skip the chilling steps—they help the dough hold its shape and develop flavor.
You can freeze the dough for up to 3 months and roll it out directly from the fridge after thawing overnight.
Nutrition
- Serving Size: 1/8 of crust
- Calories: 230
- Sugar: 0g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: flaky sourdough pie crust, sourdough discard recipe, easy pie crust, homemade pie dough, discard pie dough