For all of you sourdough lovers out there, here is a super easy discard recipe that makes a buttery soft pie crust and is super versatile for your savory and sweet dishes. I am a huge fan of using my sourdough discard so that nothing goes to waste. This easy homemade sourdough discard pie crust recipe will come together quickly but does need some time to be chilled before using.
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What is Sourdough?
Sourdough is a traditional bread made from naturally occurring yeast and bacteria in a mixture of flour and water. The sourdough starter, a fermented mixture, is the foundation of sourdough bread, giving it its distinct tangy flavor and chewy texture. The starter needs regular feeding with equal parts flour and water, which generates discard—a portion of the starter removed to keep the growth in check. This pie crust uses the discard portion, though it won’t hurt it any if the starter is active or was recently active.
The Seasonality of Sourdough
In many ways, any season can be sourdough season because grain can be stored well for several months. We love sourdough in the summer, fall, and winter, and here is why. Most sourdough uses spring or winter wheat. Spring wheat is planted in the spring and harvested in the late fall while winter wheat is planted in the fall/ and harvested in late summer (around July in Michigan). Sourdough loves heat and gives your bread a great rise, so baking during harvest time in July can be useful in this way. We also continue on our sourdough journey through the fall and winter as a second harvest of spring wheat happens sometime around October and then gets stored through the winter. Springtime is often a time for cleansing and fasting as the winter stores get used up and the body is cleansing itself to get ready for the warmer months. We do eat sourdough during the spring but prefer to give it a break for a month or two as spring approaches.
Why You’ll Love This Sourdough Pie Crust Recipe
This sourdough discard pie crust recipe is a great way to utilize the extra sourdough starter discard you might have on hand. It results in a tender, flaky pie crust with the added bonus of sourdough flavor. Whether you’re making savory pies like chicken pot pie or sweet pies such as apple or pumpkin pie, this versatile sourdough pie crust will complement your baking.
Ingredients
- 175g all-purpose flour
- 7g Sugar (optional for sweet pies, omit for savory pies)
- 1 stick (113g) cold butter, cut into small pieces
- 4g salt
- 115g sourdough starter discard (active starter not required)
- 30g ice water
Equipment
- Large mixing bowl
- Food processor or pastry cutter
- Beeswax wrap (we do not use plastic wrap)
- Rolling pin
- Pie plate or pie dish
- Bench scraper
- Pie weights or dried beans (for blind baking which is recipe-dependent)
Instructions
Prepare the Dough
- In a large mixing bowl, combine the all-purpose flour and salt.
- Add the cold butter pieces to the flour mixture. Use a pastry cutter or a food processor to cut the butter into the flour until the mixture resembles coarse crumbs with some larger pieces of butter remaining.
- Mix in the sourdough starter discard until just combined. The mixture will be shaggy.
- Gradually add ice water, 1 tablespoon at a time, mixing with a wooden spoon or your hands until the dough comes together. Avoid adding too much water to prevent the dough from becoming sticky.
Chill the Dough
- This recipe makes a single-crust pie, if you want a double crust, just double the recipe and divide the dough in two.
- Shape the dough into a disk, wrap it in beeswax or just put it in an airtight bowl, and refrigerate for at least 1 hour, or up to 2 days.
Roll Out the Dough
- On a lightly floured surface, use a floured rolling pin to roll out the dough to about 1/8-inch thickness.
- To transfer the dough to a pie plate, gently roll it around the rolling pin and unroll it over the pie dish. Alternatively, fold the dough in quarters and place it in the pie pan, then unfold.
- Press the dough into the bottom and sides of the pie plate, trimming any excess dough around the edges.
Blind Baking (if needed)
- If your pie recipe calls for a pre-baked crust (blind baking), line the crust with parchment paper and fill it with pie weights or dried beans.
- Bake at 375°F (190°C) for 15-20 minutes until the edges are lightly golden. Remove the weights and parchment paper, and bake for an additional 5-10 minutes until the bottom is set. You may decide to use a pie shield to be sure the edges don’t overcook.
How to Roll Sourdough Pie Crust
Rolling out pie dough evenly can be tricky. It doesn’t need to be perfect, because you can manipulate it once it goes into the pie pan. Use a floured rolling pin and a lightly floured surface. Roll from the center outwards, turning the dough a quarter turn every few rolls to maintain an even thickness.
Storing and Freezing Sourdough Pie Crust
Wrap the dough tightly in a reusable wrap or in a glass bowl with an airtight lid. Store it in the refrigerator for up to 2 days. For longer storage, place the wrapped dough in a freezer bag and freeze for up to 3 months. Thaw in the refrigerator overnight before using.
How to Use This Recipe
This sourdough pie crust is perfect for any pie recipe that calls for a regular pie crust. Use it for single-crust pies, double-crust pies (double the recipe), hand pies, quiches, you name it! It’s a great option for both sweet pies like pumpkin or apple pie, and savory pies such as chicken pot pie.
FAQ
Can I use an active sourdough starter instead of discard?
Yes, you can use an active starter, but it’s not necessary. Discard works perfectly for this recipe.
How do I prevent my sourdough pie crust from shrinking?
Ensure the dough is well-chilled before baking and avoid stretching it when fitting it into the pie pan.
What is blind baking and why is it necessary?
Blind baking involves pre-baking the pie crust to prevent it from becoming soggy. It’s especially useful for pies with liquid fillings.
Can I use a food processor to make the dough?
Absolutely! A food processor can quickly cut the butter into the flour, making the process easier.
This easy sourdough discard pie crust recipe is a fantastic way to make use of your sourdough discard while creating a delicious, flaky crust. Enjoy the process and happy baking!
More Sourdough Discard Recipes:
Easy Sourdough Discard Chocolate Chip Cookies
How to Use Discarded Sourdough Starter
Equipment
Ingredients
- 175 g all-purpose flour
- 7 g Sugar optional for sweet pies, omit for savory pies)
- 1 stick 113g cold butter, cut into small pieces
- 4 g salt
- 115 g sourdough starter discard active starter not required
- 30 g ice water
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt.
- Add the cold butter pieces to the flour mixture. Use a pastry blender or a food processor to cut the butter into the flour until the mixture resembles coarse crumbs with some larger pieces of butter remaining.
- Mix in the sourdough starter discard until just combined. The mixture will be shaggy.
- Gradually add ice water, 1 tablespoon at a time, mixing with a wooden spoon or your hands until the dough comes together. Avoid adding too much water to prevent the dough from becoming sticky.
- This recipe makes a single-crust pie, if you want a double crust, just double the recipe and divide the dough in two.
- Shape the dough into a disk, wrap it in beeswax or just put it in an airtight bowl, and refrigerate for at least 1 hour, or up to 2 days.
- On a lightly floured surface, use a floured rolling pin to roll out the dough to about 1/8-inch thickness.
- To transfer the dough to a pie plate, gently roll it around the rolling pin and unroll it over the pie dish. Alternatively, fold the dough in quarters and place it in the pie pan, then unfold.
- Press the dough into the bottom and sides of the pie plate, trimming any excess dough around the edges.
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