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Flaky Sourdough Discard Pie Crust

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A rich, flaky pie crust made using sourdough discard, perfect for both sweet and savory fillings.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup sourdough starter discard
  • 1/4 teaspoon salt
  • 2–4 tablespoons ice water

Instructions

  1. Combine the all-purpose flour and salt in a mixing bowl, whisking them together evenly.
  2. Cut in the cold, cubed butter, mixing until the mixture resembles coarse crumbs.
  3. Stir in the sourdough starter discard, incorporating it without over-mixing.
  4. Add ice water gradually, one tablespoon at a time, until the dough holds together.
  5. Chill the dough in a disk wrapped in plastic wrap for at least 30 minutes.
  6. Roll out the dough on a lightly floured surface to fit your pie dish.
  7. Prepare the pie dish by fitting the dough and crimping the edges.
  8. Pre-bake the crust at 375°F (190°C) for about 15-20 minutes or fill it before baking.

Notes

Keep ingredients cold for maximum flakiness. Don’t overwork the dough.

Nutrition

Find it online: https://www.nailzspa.com/flaky-pie-crust-from-sourdough-discard/

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