Flaky Sourdough Discard Pie Crust

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If you’re looking for a buttery, flaky pie crust that gives new life to your sourdough discard, you’ve found it. This flaky sourdough discard pie crust is tender, crisp, and full of subtle tangy notes that elevate both sweet and savory pies. Whether you’re making a rustic fruit galette or a hearty chicken pot pie, this crust delivers flavor and structure.

Using sourdough discard is not just about reducing waste—it’s about flavor. This pie crust comes together with pantry staples, but the magic is in the discard: it adds complexity and a delicate tang that sets it apart from a standard crust. Once you try it, you’ll want to keep discard in the fridge just for this recipe.

Why You’ll Love This Flaky Sourdough Discard Pie Crust

• Zero waste: a perfect use for your leftover sourdough starter.
• Incredibly flaky and tender thanks to cold butter and sourdough.
• Works beautifully for both sweet and savory dishes.
• Easy to make ahead and freeze for future baking.
• The flavor improves as it rests—make it in advance for best results.

What Kind of Sourdough Discard Should I Use?

Use unfed sourdough starter discard that’s been refrigerated and is between 100% hydration (equal weight flour and water). Avoid using discard that smells overly acidic or has separated. Fresh discard (within 7 days) gives the best texture and flavor. Whole wheat or rye-based discards can also work for extra depth.

Ingredients

• All-purpose flour: Provides the structure and base for the crust.
• Unsalted butter: Cold, cubed butter creates steam pockets for that signature flake.
• Sourdough discard: Adds a subtle tang and improves texture.
• Salt: Enhances flavor throughout the dough.
• Ice water: Helps bring the dough together without making it tough.

How To Make the Flaky Sourdough Discard Pie Crust

Step 1: Cut in the Butter

In a large bowl, whisk together the flour and salt. Add cold, cubed unsalted butter. Use a pastry cutter or your fingers to work the butter into the flour until you have pea-sized crumbs. The butter should stay cold and visible in small chunks.

Step 2: Add Sourdough Discard

Add the sourdough discard to the flour-butter mixture and stir gently. The discard will begin to hydrate the flour and add flavor. Mix just until combined.

Step 3: Bring It Together

Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough just comes together. Avoid overmixing. The dough should be slightly shaggy but hold together when pressed.

Step 4: Chill the Dough

Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 3 days. This rest period allows the gluten to relax and the flavor to deepen.

Step 5: Roll and Bake

On a lightly floured surface, roll the chilled dough into a 12-inch circle for a standard 9-inch pie pan. Carefully transfer to the pan, trim excess, and crimp edges. Blind bake or fill as desired.

Serving Your Flaky Sourdough Discard Pie Crust

This recipe makes one 9-inch pie crust, which serves 8 people. It pairs beautifully with both fruit-based fillings like apple or peach and savory fillings like quiche or pot pie. The crust is light enough for summer pies yet sturdy enough for winter comfort dishes.

Storing This Flaky Sourdough Discard Pie Crust

Wrap unbaked dough tightly in plastic and store it in the refrigerator for up to 3 days. You can also freeze the dough (wrapped and sealed) for up to 3 months. If already rolled into a pie pan, freeze the whole pan wrapped in foil and plastic. To use, thaw overnight in the fridge and bake from cold for best flakiness.

Frequently Asked Questions

1. Can I make this dough ahead of time?
Yes! The dough improves with a bit of rest. You can refrigerate for up to 3 days or freeze it for 3 months.

2. Is this crust good for sweet pies?
Absolutely. The tang from the sourdough discard balances the sweetness beautifully in fruit pies and custards.

3. Can I use whole wheat flour?
You can substitute up to half of the flour with whole wheat flour for a nuttier flavor, but keep the rest as all-purpose to maintain flakiness.

4. What if my dough is too dry?
Add more ice water, one teaspoon at a time, until it holds together. Avoid adding too much or the crust may turn tough.

5. Should I blind bake this crust?
For custard or cream pies, yes. For fruit or savory pies that bake a long time, it’s not always necessary but can help prevent sogginess.

Want More Baking Ideas?

If you love this flaky sourdough discard pie crust, check out these flavorful options next:

• Grandma’s Pie Crust for a nostalgic classic.
• Rustic Honeycrisp Apple Galette that pairs beautifully with this crust.
• Cream Cheese Cranberry Loaf for another use of tangy flavor profiles.
• Easy Apple Pie to fill this exact crust for a perfect dessert.
• Mini Pecan Pies for a bite-sized twist.

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And let me know in the comments how yours turned out. Did you fill it with berries, or go savory with a chicken pot pie?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Check out more of my daily creations over on Pinterest at Life With Livia.

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