Sourdough Pie Crust

5 from 1 vote

This sourdough pie crust recipe is a great way to use up your sourdough discard and get a flaky, beautiful crust under your favorite pie fillings. Serve it up with anything from no bake pudding pie fillings to your favorite fruit filling and it's bound to be delicious.

Prep Time15

Cook Time20

Chill Time2

Total Time2 35

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: double crust

Calories: 1463kcal

Author: Nicole Durham

Cost: Recipe $3.10 / Crust $1.55

Equipment

Ingredients

2 ½ cups all-purpose flour ($1.03)
1 teaspoon salt ($0.01)
1 tablespoon granulated sugar, optional ($0.02)
1 cup unsalted butter, cold and cubed ($1.98)
½ cup sourdough discard, cold ($0.06)
2-4 tablespoons ice water, as needed ($0.00)

Instructions

Mix dry ingredients. In a large bowl, whisk together the flour, salt, and granulated sugar, if using.
Cut in butter. Add the cold cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
Add discard. Stir in the cold sourdough discard until the dough begins to come together.
Add water. Sprinkle in the ice water, 1 tablespoon at a time, mixing just until the dough holds together when squeezed. Avoid overmixing.
Chill dough. Divide the dough into 2 discs. Wrap tightly in plastic wrap or beeswax wrap and refrigerate for 1 to 2 hours, or overnight for more flavor.
Roll and shape. Place a chilled disc on a lightly floured surface and roll to about ¼-inch thickness. Transfer to a pie plate and trim edges as desired.
Use or blind bake. Use immediately in your recipe. For blind baking, prick the bottom with a fork, line with parchment and pie weights, and bake at 375°F for 15 to 20 minutes, until set.

Notes

Keep everything cold. Cold butter, cold discard, and even a chilled bowl help create the flakiest crust, especially in a warm kitchen.
Adjust tang. If your discard is very tangy, replace 1 to 2 tablespoons with cold water for a milder flavor.
Make ahead. Wrap dough discs tightly and refrigerate for up to 3 days or freeze for up to 3 months. Thaw overnight in the refrigerator before rolling.
Crispier crust. Brush the rolled crust with beaten egg before baking for added structure and color.
Texture swap. A half butter, half shortening blend can be used for a softer, easier-to-roll dough.
Avoid overmixing. Once liquid is added, mix just until combined to prevent a tough crust.

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