Description
This flaky sourdough discard pie crust is the perfect way to use up leftover starter and make a buttery, golden crust that’s ideal for sweet or savory pies. A simple homemade pie crust with sourdough discard, it’s easy, tender, and bakes up with beautiful layers. Great for holidays, quiches, pot pies, and more!
Ingredients
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/2 cup sourdough discard (unfed)
2 to 4 tablespoons ice water
1/2 teaspoon salt
Instructions
1. Cut the cold butter into cubes and place them back in the fridge to keep cold.
2. In a large bowl, whisk together flour and salt to evenly distribute.
3. Add the butter and cut it into the flour using your fingertips or a pastry cutter until pea-sized pieces form.
4. Add the sourdough discard and stir with a fork until a shaggy dough forms.
5. Drizzle in ice water a tablespoon at a time, mixing just until the dough holds when pinched.
6. Shape the dough into a disk, wrap tightly, and chill for at least 1 hour.
7. Roll out the chilled dough on a floured surface to 1/8 inch thickness.
8. Fit it into a pie dish, trim edges, and chill again for 10 minutes before baking or filling.
Notes
Use very cold butter to achieve maximum flakiness.
Let the dough chill fully for at least 1 hour before rolling out.
Avoid overworking the dough to keep the crust tender.
- Prep Time: 1 hour 15 minutes
- Cook Time: As needed based on filling
- Category: Baking
- Method: Mixing, Chilling, Rolling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 210
- Sugar: 0g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 38mg