Description
This flaky sourdough discard pie crust is buttery, tender, and a smart way to use up extra starter. It’s perfect for sweet or savory pies and easy to work with, thanks to its flexible texture and slightly tangy flavor. A must-have for every pie lover who hates wasting discard!
Ingredients
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 teaspoon salt
1/2 cup sourdough discard (unfed)
2 to 4 tablespoons ice water
Instructions
1. Cube the butter and keep it chilled until ready to use. This helps form flaky layers during baking.
2. In a large bowl, whisk together the flour and salt to evenly distribute the seasoning.
3. Add cold butter to the bowl. Use your fingers or a pastry cutter to cut it into the flour until the mixture looks like coarse crumbs with pea-sized bits.
4. Stir in the sourdough discard until loosely combined.
5. Add ice water one tablespoon at a time, mixing just until the dough starts to clump together. Avoid overmixing.
6. Form the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
7. When ready to use, let the dough rest at room temperature for 5 minutes, then roll out on a floured surface and shape as desired.
Notes
Make sure your butter is very cold—chill it again after cubing for best flake factor.
Do not overwork the dough; visible butter chunks are a good thing.
You can freeze this dough for up to 3 months. Thaw overnight in the fridge before using.
Nutrition
- Serving Size: 1 slice (1/8 of crust)
- Calories: 190
- Sugar: 0g
- Sodium: 95mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: sourdough pie crust, discard recipe, flaky crust