Flaky Sourdough Discard Pie Crust

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Golden, buttery, and irresistibly flaky—this sourdough discard pie crust is your new go-to for both sweet and savory pies. It’s a zero-waste kitchen hero that transforms leftover sourdough starter into the most tender and flavorful pastry dough. With its delicate layers and a slightly tangy depth, it stands out from your average crust and enhances whatever filling you pair it with.

Whether you’re crafting a bubbling apple pie, a savory quiche, or just want to fill your freezer with ready-to-go crusts, this recipe will serve you well. It’s easy to handle, freezes beautifully, and best of all, makes good use of your discard without compromising on texture or taste.

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What Kind of Flour Should I Use for This Pie Crust?

A blend of all-purpose flour is ideal for this recipe. It provides the perfect structure and gluten development to create those flaky layers. If you want a bit more richness, adding a tablespoon or two of whole wheat flour gives an earthy flavor that pairs well with rustic fillings. Avoid low-protein flours like cake flour, as they can lead to a crumbly or overly delicate crust that doesn’t hold up well.

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Ingredients for the Flaky Sourdough Discard Pie Crust

All-Purpose Flour: The backbone of the crust, it creates structure and a balanced texture.

Unsalted Butter (cold): The key to flakiness. Cold butter creates steam pockets as it bakes, forming those tender, crisp layers.

Salt: Enhances flavor and balances the slight tang of the sourdough.

Sourdough Discard: Adds moisture and a complex tangy depth that makes this crust unique.

Ice Water: Keeps the dough cold during mixing and helps it come together without overworking.

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How To Make the Flaky Sourdough Discard Pie Crust

Step 1: Cube the Butter

Start by cutting your cold unsalted butter into small cubes. Place them back in the refrigerator to chill further while you prepare the dry ingredients. Cold butter is essential for a flaky crust—it creates those signature layers when it hits the heat of the oven.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour and salt. This ensures the salt is evenly distributed and prevents clumps.

Step 3: Cut in the Butter

Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the texture resembles coarse crumbs with some pea-sized bits of butter remaining. Those bits are your flake-makers.

Step 4: Add the Sourdough Discard

Pour in the sourdough discard and begin gently mixing it into the flour-butter mixture. It won’t fully come together yet—this step just starts the hydration process.

Step 5: Add Ice Water Gradually

Drizzle in the ice water a tablespoon at a time, mixing with a fork or your hands until the dough just begins to come together. Be careful not to overwork the dough; you should still see some streaks of butter.

Step 6: Chill the Dough

Turn the dough onto a floured surface and form it into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (or up to 48 hours). Chilling allows the gluten to relax and the butter to firm up.

Step 7: Roll and Use

When ready to use, let the dough sit at room temperature for about 5 minutes, then roll it out on a floured surface. It’s now ready to be used in your favorite pie, tart, or galette recipe.

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Serving and Storing Your Flaky Sourdough Discard Pie Crust

This pie crust is the perfect vessel for both sweet and savory creations. Use it for fruit pies, quiches, pot pies, or hand pies. Once baked, it holds its shape beautifully, offering a tender bite and crisp edges.

To store the dough, wrap it tightly in plastic wrap and refrigerate for up to 2 days. For longer storage, freeze it for up to 3 months. Simply thaw overnight in the fridge before rolling out. If you’ve already baked a pie with this crust, keep leftovers covered in the fridge for 3–4 days, depending on the filling.

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Frequently Asked Questions

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe. Salted butter can vary in salt content, so it’s better to under-season and adjust next time.

What if my dough is too crumbly?

Add a teaspoon of ice water at a time and gently work it in. The dough should hold together when pressed but not feel wet.

Can I freeze the dough?

Absolutely. Wrap it well and freeze for up to 3 months. Let it thaw in the fridge overnight before using.

Why is my crust tough?

This usually happens from overworking the dough. Mix just until combined and handle minimally during rolling.

How do I blind bake this crust?

Roll it into your pie dish, prick the bottom with a fork, line with parchment paper, and fill with pie weights. Bake at 375°F for 15 minutes, then remove weights and bake another 10 minutes until golden.

Can I use whole wheat flour instead?

You can swap up to 1/4 of the all-purpose flour with whole wheat for a nuttier flavor. Too much may make the crust dense.

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Want More Pie and Pastry Ideas?

If this flaky sourdough discard pie crust has sparked your love for homemade pastries, you’ll adore these other delicious creations:

• Deep Hamburger Sausage Pepperoni Pie for a savory and cheesy dinner option.
• No-Bake Easy Cherry Chocolate Chip Pie if you want something quick and fruity.
• Cheesecake Stuffed Caramel Apple Cookies for a fall-inspired cookie twist.
• Strawberry Crunch Cheesecake Salad if you’re craving pie-adjacent flavors in a creamy dessert bowl.
• Pineapple Cheese Pie when you’re in the mood for tropical flair baked into a golden crust.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest baking board so you can come back to it every pie season and beyond.

And I’d love to hear how your crust turned out! Did you use it for a galette or a classic double-crust pie? Did you chill overnight or bake right away?

Tag me or drop your thoughts in the comments—and check out more daily kitchen inspiration on my Pinterest at Life with Nina.

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