Flaky Sourdough Discard Pie Crust

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This Flaky Sourdough Discard Pie Crust is the golden, buttery, tender shell your favorite fillings have been waiting for. Whether you’re baking a rustic apple pie or a savory quiche, this crust transforms humble ingredients into a melt-in-your-mouth masterpiece. The sourdough discard adds a subtle tang that pairs beautifully with both sweet and savory recipes, plus it’s a delicious way to reduce kitchen waste.

It comes together with just a few pantry staples and some chilled butter magic. The result is a dough that rolls out like a dream and bakes into crisp, flaky layers. Once you try this, it might just replace your usual pie dough forever.

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Why You’ll Love This Flaky Sourdough Discard Pie Crust

• Sustainably Delicious: Uses sourdough discard you’d normally toss.
• Flaky Perfection: Cold butter and just the right method = crisp, layered results.
• Versatile: Works beautifully for sweet and savory pies, galettes, quiches, and hand pies.
• Make Ahead Friendly: Keeps well in the fridge or freezer until you’re ready to bake.

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Can I Use Active Starter Instead of Discard?

Yes, but with care. Active starter is more hydrated and airy, which can slightly alter texture. For best results, use discard that’s been kept in the fridge. It adds more flavor and less moisture, giving you a crisper crust.

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Ingredients for the Flaky Sourdough Discard Pie Crust

Each ingredient in this crust plays a key role in creating its flaky texture and rich flavor:

• All-Purpose Flour: The backbone that holds everything together. Use unbleached for best results.
• Unsalted Butter (1 cup / 226g, cold and cubed): The star of flakiness. Cold butter creates pockets of steam as it melts, producing layers.
• Sourdough Discard (1/2 cup / 120g): Adds flavor, moisture, and subtle tang.
• Salt (1/2 tsp): Balances and enhances the buttery flavor.
• Ice Water (2 to 4 tbsp): Just enough to bring the dough together without over-hydrating.

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How To Make the Flaky Sourdough Discard Pie Crust

Step 1: Prep Your Butter and Tools

Chop your cold butter into small cubes and pop it back into the fridge. Fill a small bowl with ice and water. You want everything super cold to create those coveted flaky layers.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together 2½ cups of all-purpose flour and 1/2 teaspoon salt. Cold ingredients are key to a tender crust, so don’t skip chilling.

Step 3: Cut in the Butter

Add the cubed butter and use a pastry cutter or your fingertips to work it into the flour until it resembles coarse crumbs with some pea-sized bits. These pockets of butter are what give your crust its flake.

Step 4: Add the Discard and Water

Mix in 1/2 cup of sourdough discard. Then, add 2 tablespoons of ice water and mix gently. Add 1-2 more tablespoons if needed, just until the dough holds together when pressed.

Step 5: Chill the Dough

Turn the dough onto a floured surface and divide into two equal discs. Wrap each tightly in plastic wrap and chill for at least 1 hour (or up to 2 days).

Step 6: Roll and Shape

Once chilled, roll one dough disc into a 12-inch circle on a floured surface. Gently place into a 9-inch pie pan. Tuck, trim, and crimp the edges. If making a double-crust pie, repeat with the second disc after filling.

Step 7: Bake According to Your Pie Recipe

Bake the pie crust as directed for your specific filling. For a blind-baked crust, prick the bottom, line with parchment and pie weights, and bake at 375°F for 20-25 minutes, removing weights halfway through.

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Serving and Storing the Crust

This recipe makes 2 standard 9-inch pie crusts, which can be used as one double-crust pie or two single-crust pies. Each crust serves about 6 to 8 people, depending on slice size.

Store any unused dough tightly wrapped in the refrigerator for up to 2 days, or freeze for up to 3 months. Thaw overnight in the fridge before using.

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What to Serve With Flaky Sourdough Discard Pie Crust

1. Fruit Pies

Perfect for apple, cherry, or peach pies that need a buttery, sturdy base.

2. Savory Quiches

Try it with a spinach and feta or mushroom and caramelized onion filling.

3. Cream Pies

A great base for coconut cream or banana cream pies.

4. Chicken Pot Pie

Pairs beautifully with creamy, savory fillings.

5. Galettes

Rustic and charming – use seasonal fruits or vegetables.

6. Pumpkin Pie

That bit of tang from the discard cuts through the richness.

7. Tarts

Use a tart pan and this dough for elegant dessert tarts.

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Frequently Asked Questions

Can I freeze this pie dough?

Absolutely. Wrap each disc in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight before rolling.

What if I don’t have sourdough discard?

You can substitute with Greek yogurt or buttermilk in a pinch. The texture will be similar but flavor won’t have the same depth.

How do I keep the crust from shrinking?

Chill your shaped crust for at least 30 minutes before baking, and don’t stretch it when placing it in the pan.

Can I make this dairy-free?

Yes, use a plant-based butter substitute. Just ensure it’s firm and cold like dairy butter.

How do I blind-bake without pie weights?

Use dried beans or rice in place of pie weights. Just don’t plan to cook with them afterward.

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use it for a quiche or a classic apple pie? Did you try herbs in the dough for a savory twist?

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

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Conclusion

Flaky, golden, and full of flavor, this sourdough discard pie crust is a game-changer for bakers looking to elevate their pies and reduce waste. It’s an easy recipe to master and one that will quickly become a go-to in your kitchen. Whether you’re filling it with seasonal fruits or savory goodness, this crust has you covered.

For more creative crust pairings, check out our Cream Cheese Jam Pinwheel Cookies, Salted Caramel Apple Pie, and Fruit Tart with Glossy Glaze.

Looking for daily inspiration? Explore more on Meals We Share.

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