Description
Skip the store-bought crust and try this flaky sourdough discard pie crust for your next bake. It’s tender, crisp, and buttery with just the right amount of tang thanks to the sourdough discard. Perfect for sweet or savory pies, quiches, and galettes, this easy recipe is a great way to reduce food waste while adding incredible flavor. Whether you’re looking for a quick breakfast tart, a healthy snack idea, or an easy dinner base, this versatile crust delivers. Great for holiday pies or weekday meals alike.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup cold unsalted butter
1/2 cup sourdough discard
2 to 4 tablespoons ice water
1/2 teaspoon salt
Instructions
1. Cut the cold butter into cubes. In a large bowl, mix flour and salt, then add butter. Use a pastry cutter or fingers to blend until pea-sized pieces form.
2. Stir in the sourdough discard. The dough will appear shaggy.
3. Add ice water a tablespoon at a time until the dough just comes together. Do not overmix.
4. Shape into a disc, wrap in plastic, and chill for at least 1 hour.
5. Roll the dough out on a floured surface to 1/8 inch thick. Transfer to pie dish and trim edges.
6. Crimp the edges and chill for another 20–30 minutes before baking.
7. Blind bake or fill and bake according to your specific pie recipe.
Notes
Chill your butter and dough thoroughly for the flakiest results.
Don’t skip chilling the crust before baking—it helps prevent shrinking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Hand-mixed
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 0g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 34mg
Keywords: sourdough discard, pie crust, easy recipe, healthy snack, dinner ideas