Flaky Sourdough Discard Pie Crust

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Golden, flaky, and deeply flavorful, this sourdough discard pie crust transforms humble ingredients into a buttery masterpiece. Whether you’re filling it with juicy fruit, savory veggies, or silky custards, this crust adds a tangy twist that sets your pie apart from the ordinary.

Using sourdough discard isn’t just a clever way to reduce food waste, it actually enhances the texture and complexity of the crust. The natural fermentation from the discard creates layers that puff and crisp beautifully while adding a subtle depth of flavor that you just can’t get from traditional crust recipes.

Why You’ll Love This Flaky Sourdough Discard Pie Crust

This pie crust is shockingly easy to work with, forgiving to roll, and holds its shape beautifully when baked. It doesn’t require special tools or advanced baking skills. The sourdough discard adds a richness and tang that pairs perfectly with both sweet and savory fillings. Plus, if you’re already baking with sourdough, it’s a wonderful way to put your discard to delicious use.

What Kind of Flour Works Best in Sourdough Discard Pie Crust?

For the flakiest results, stick to all-purpose flour. It has just the right amount of protein to create structure without becoming tough. You can experiment with part whole wheat or rye for added earthiness, but that will result in a slightly denser crust. If your sourdough discard is already whole grain, using all-purpose balances the flavor nicely.

Ingredients for the Flaky Sourdough Discard Pie Crust

A flaky pie crust starts with a handful of pantry staples that each play an essential role. Each ingredient contributes to the texture and structure of this beautifully layered crust.

• All-purpose flour
• Unsalted butter (cold)
• Sourdough discard
• Ice water
• Salt

How To Make the Flaky Sourdough Discard Pie Crust

Step 1: Prep Your Ingredients

Cut the cold butter into small cubes and return it to the fridge while you measure out the flour and salt. Keeping everything cold is key to getting those beautiful flaky layers.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the flour and salt. This helps distribute the salt evenly and aerates the flour slightly for a lighter crust.

Step 3: Cut in the Butter

Add the chilled butter to the flour mixture and use a pastry cutter or your fingertips to break it down into pea-sized chunks. Work quickly so the butter stays cold.

Step 4: Mix in the Sourdough Discard

Add your sourdough discard to the bowl and stir with a fork until the mixture starts to come together. It should still look a bit shaggy.

Step 5: Add Ice Water

Drizzle in a tablespoon of ice water at a time, mixing gently just until the dough holds together when pinched. Avoid overworking the dough.

Step 6: Chill the Dough

Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. This resting period relaxes the gluten and helps hydrate the flour fully.

Step 7: Roll and Shape

Once chilled, roll the dough out on a floured surface to about 1/8-inch thickness. Fit it into your pie pan and trim the edges. Chill again for 10 minutes before baking to help it keep its shape.

How to Serve and Store This Pie Crust

This pie crust makes enough for one 9-inch pie shell and serves about 6 to 8 people depending on your filling. It works wonderfully with both baked and no-bake pies. Once baked and cooled, any leftover slices should be stored covered in the fridge for up to 4 days. If you’ve only prebaked the crust (blind baking), you can store it at room temperature for a day or refrigerate for up to 3.

The dough also freezes beautifully. Just wrap it tightly in plastic wrap and store in a zip-top bag. It will keep for up to 2 months. Thaw overnight in the fridge before using.

What to Serve With Flaky Sourdough Discard Pie Crust?

Fresh Fruit Fillings

Piled high with fresh berries, peaches, or apples, the tang of the crust pairs beautifully with sweet seasonal fruit.

Pumpkin Custard

A creamy pumpkin or butternut custard filling makes a dreamy contrast to the slight sour notes in the crust.

Quiche Lorraine

For savory meals, try a buttery quiche with bacon, cheese, and caramelized onions. This crust holds up beautifully to rich fillings.

Mushroom and Gruyère Tart

Earthy mushrooms and nutty cheese shine even brighter when baked into this flaky base.

Chicken Pot Pie

This crust is strong enough to support hearty stews while still being light and flaky on top.

Chocolate Ganache

An elegant dessert pie layered with chocolate ganache and whipped cream becomes unforgettable with a sourdough base.

Savory Tomato Galette

Roasted tomatoes, herbs, and cheese inside a rustic fold-over tart make a mouthwatering pairing.

Want More Crust and Dough Ideas?

If you loved this flaky sourdough discard pie crust, try these other crusted or baked favorites:

• Canned Biscuit Sugar Donuts for an easy shortcut treat.
• Small Batch Pistachio Cream Cinnamon Rolls for a sweet bakery-style indulgence.
• Easy Banana Cream Pie Recipe using a store-bought crust or this homemade one.
• Blueberry Cheesecake Heaven Rolls for a fun twist on dessert rolls.
• Creamy Mushroom Ravioli Recipe if you’re looking to use more dough-based creations.

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📌 Save this recipe to your Pinterest board so you can find it easily next time you’re baking a pie.

Have you tried this with a sweet filling or stuck to savory? Let me know how you made it your own! If you made it gluten-free or used whole grain, I’d love to hear how it turned out.

Explore more beautifully curated, health-boosting recipes and pies on Luna Meals on Pinterest and find something delicious for every season.

Conclusion

Using sourdough discard in pie crusts turns a simple pastry into something truly flavorful and special. This flaky sourdough discard pie crust is versatile, easy to work with, and gives every pie an artisanal touch. Whether you’re making a rustic tomato tart or a rich chocolate silk pie, this crust has you covered.

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