Flaky Sourdough Discard Pie Crust

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A flaky, buttery pie crust made with sourdough discard? Yes, please. This twist on the traditional crust is the perfect way to reduce kitchen waste while adding a subtle tang and rich texture that elevates any sweet or savory filling. Whether you’re prepping for a cozy weekend pie or looking for a flavorful base for your next quiche, this crust brings the flaky layers and a touch of artisan flair.

The sourdough discard helps create a supple, tender dough that’s easy to work with and bakes up beautifully. The hint of fermented tang is subtle, making it a versatile base for fruit pies, cream pies, and even savory tarts. Once you try this method, it may just become your go-to pie crust.

What Kind of Butter Should I Use?

For maximum flakiness and flavor, stick with unsalted, high-fat European-style butter. These have less water and more butterfat, which gives you crisp, tender layers. If you’re using salted butter, omit any added salt in the recipe.

Ingredients for the Flaky Sourdough Discard Pie Crust

All-Purpose Flour – The base of the crust, providing structure and balance.

Cold Unsalted Butter – Essential for that signature flaky texture. Keep it very cold to ensure the best layers.

Sourdough Discard – Adds flavor, hydration, and a touch of tang without overwhelming the crust.

Ice Water – Keeps the butter cold and helps the dough bind together without making it sticky.

Salt – Enhances the overall flavor and balances the sourness of the discard.

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How To Make the Flaky Sourdough Discard Pie Crust

Step 1: Prepare the Butter and Flour

Cut your cold butter into cubes. In a large mixing bowl, combine the flour and salt, then add the butter. Use a pastry cutter or your fingertips to break down the butter into pea-sized bits. You want some chunks left—these create flaky layers!

Step 2: Add the Sourdough Discard

Stir in your sourdough discard until the dough starts to come together. It will look a bit shaggy and that’s okay.

Step 3: Bring the Dough Together

Add ice water one tablespoon at a time, mixing just until the dough holds together. Avoid overmixing. Form the dough into a disc, wrap in plastic wrap, and chill for at least one hour.

Step 4: Roll and Shape

On a floured surface, roll out the chilled dough to about 1/8 inch thick. Carefully transfer it to your pie dish, press it into the edges, and trim any excess. Crimp the edges if desired.

Step 5: Chill Again

Place the crust in the refrigerator for 20–30 minutes before baking. This helps prevent shrinkage and keeps those flaky layers intact.

Step 6: Bake as Needed

Blind bake or fill and bake according to your specific pie recipe.

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Serving and Storing Your Flaky Pie Crust

This pie crust is best when used fresh, but you can refrigerate it (wrapped tightly) for up to 3 days or freeze it for up to 2 months. If freezing, thaw overnight in the fridge before using.

Baked pie crusts can be stored at room temperature, loosely covered, for up to 2 days. To keep them extra crisp, avoid humid environments.

What to Serve With Flaky Sourdough Discard Pie Crust?

Classic Apple Pie Filling

A timeless combo that never fails with this crust’s buttery bite.

Savory Chicken Pot Pie

Balance the tang with a creamy, hearty filling.

Quiche Lorraine

Perfect for brunch and lets the crust shine.

Chocolate Cream Pie

The sourdough notes pair well with rich chocolate.

Roasted Veggie Galette

Rustic and delicious, this showcases the crust beautifully.

Sweet Potato Pie

A cozy Southern classic with sweet-spiced comfort.

Summer Berry Tart

Let fresh fruit meet flaky layers.

Lemon Curd Tart

The bright tang of lemon complements the subtle sourdough tang.

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Want More Pie Crust & Tart Ideas?

If you’re enjoying this sourdough discard crust, you’ll love exploring these other crust-forward creations:

• Chocolate Cherry Cream Pie is a decadent dessert with a rich contrast of flavors.
• Cherry Chocolate Cheesecake uses a tender crust base for a luscious filling.
• Cream Cheese Flan with its delicate baked crust will melt in your mouth.
• Easy Cheesecake Cups for mini indulgences and flexible crust ideas.
• Cinnamon Roll Cheesecake if you’re into hybrid desserts with creamy layers and a buttery base.

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📌 Save this recipe to your Pinterest baking board so it’s always within reach when the craving for pie hits.

I’d love to hear what you fill your crust with! Are you a fruit pie traditionalist or a savory tart adventurer? Leave a comment and share your favorite filling ideas.

Explore more baking inspiration and wholesome twists on classic recipes at ChefAlchemy on Pinterest.

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