Do you ever look at that jar of sourdough discard and see more than just leftovers? I do. To me, it’s the secret to the most interesting pie crust you’ll ever make.
This recipe turns that tangy starter into something truly special, a base with real character. It’s flaky, buttery, and works for absolutely anything you can dream up.
Using sourdough discard here isn't just about avoiding waste, though that's a wonderful bonus. It’s a flavor and texture power move.
The natural acidity adds a subtle, complex background note that makes both sweet and savory fillings sing. More importantly, it actively promotes tenderness.
It helps inhibit too much gluten formation, which is the enemy of a flaky crust. You get all the structure you need, but with a beautiful, delicate crumb.
You likely have everything you need already. The magic is in how you bring these simple ingredients together.
This process is a gentle one. We’re not kneading bread, we’re coaxing a tender crust into being. Patience and cold ingredients are your best friends here.
Whisk the flour, sugar (if using), and salt together in a large bowl. Cut your very cold butter into small cubes and add them to the flour.
Toss the butter to coat it in flour, then use a pastry blender or two forks to cut it in. You’re aiming for pieces about the size of small peas, with some larger flat shards—this variety creates fantastic flakiness.
Add the cold sourdough discard and most of the cold water to the bowl. Gently stir with a spatula or your hands just until a shaggy dough forms.
If it seems dry and won’t hold together, add the remaining water a tablespoon at a time. The dough should be cohesive but not wet or sticky.
Dump the mixture onto a clean counter and gently press it together into a ball. Divide the ball in half and shape each half into a flat disc, about an inch thick.
Wrap each disc tightly in plastic wrap. This chilling stage is non-negotiable—it relaxes the gluten and re-solidifies the butter. Refrigerate for at least 2 hours, or ideally overnight.
When you’re ready to bake, take one disc from the fridge. Let it sit for 5-10 minutes to become just pliable enough to roll.
On a lightly floured surface, roll the dough from the center out, turning it occasionally, until you have a round about 12 inches across. Use it to line your pie dish or create a free-form galette.
This crust is your blank canvas. For a sweet treat, fill it with spiced apples, summer berries, or a rich chocolate cream.
Go savory with a herby quiche, a potato and onion galette, or spiced mushroom tarts. The slight tang plays so nicely with cheeses, roasted vegetables, and hearty meats.
Don’t feel confined to a pie plate. This dough makes exceptional hand pies, rustic crostatas, and even cheesy crackers. Once you start, you’ll find reasons to make it all the time.
So, grab that jar of discard from the fridge. You’re not about to make just a pie crust. You’re about to give your favorite fillings a delicious new home, with layers of flavor and texture in every single bite.
This crust blends sourdough tang with classic ingredients, resulting in a flaky and flavorful base suitable for sweet and savory pies. It offers a unique twist on traditional pie crusts and is made with flour, butter, and sourdough discard.
The recipe makes two sourdough pie crusts suitable for the bottom pie crust and top (for something like apple pie). If you only need a bottom crust (or you’re making a galette or crostata), halve all the ingredients.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.