Sourdough Discard Pie Crust

Sourdough pie crust in a 9-inch pie plate with a decorative edge.

This Sourdough Discard Pie Crust is beautifully flaky with a subtle sourdough flavor. Made by hand, it's an easy, all-butter pie crust recipe that requires no special equipment and is perfect for both savory and sweet pies, galettes, and more.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 0

Rest Time 30

Total Time 50

Servings 9-inch pie crusts

Calories 1523kcal

Author Ashley Petrie, RDN, LDN

Equipment

Wooden rolling pin
Pastry cutter (optional)

Ingredients

2 ¾ cups (330 grams) all-purpose flour plus more for dusting
1 tablespoon (12 grams) granulated sugar optional for savory pies
1 teaspoon kosher salt
1 cup (2 sticks or 226 grams) unsalted butter cold, cut into ½-inch cubes
½ cup (100 grams) sourdough starter discard
3-4 tablespoons ice water

Instructions

In a large mixing bowl, whisk together the flour, sugar, and salt.
2 ¾ cups (330 grams) all-purpose flour, 1 teaspoon kosher salt, 1 tablespoon (12 grams) granulated sugar
Add the cold butter cubes to the dry ingredients. Use your fingertips, a pastry cutter, or a fork to blend the butter into the flour until the mixture resembles coarse sand, with some larger butter pieces still visible. It should be crumbly but hold together slightly when pressed.
1 cup (2 sticks or 226 grams) unsalted butter
In a separate bowl, whisk together the sourdough discard and 3 tablespoons of ice water. Gently stir this mixture into the butter-flour until most of the flour is moistened, being careful not to overwork the dough. If the dough seems dry, add up to 1 more tablespoon of ice water, adding it ½ tablespoon at a time.
½ cup (100 grams) sourdough starter discard, 3-4 tablespoons ice water
Lay two sheets of plastic wrap on a clean work surface. Transfer half of the dough onto each sheet. Use the plastic wrap to gently press each piece together, then wrap them up. Use a rolling pin to flatten each wrapped piece into a 1-inch thick rectangle.
Refrigerate the dough for at least 30 minutes before using it for your recipe. This resting period allows the flour to fully hydrate, improving the texture and making it easier to work with.
Use the dough as desired, following the cooking instructions for your chosen recipe.

Notes

Storage: Store pie dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition

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