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By Jenna Lehman on Mar. 29, 2025

This sourdough discard pie crust is buttery, flaky, and enriched with a subtle tang, making it a perfect base for both sweet and savory pies.

The addition of sourdough discard not only enhances the flavor but also creates a tender, melt-in-your-mouth texture. Using sourdough discard in pie crust is a fantastic way to reduce food waste while adding depth to your baking. The natural acidity in the discard helps tenderize the dough, resulting in a softer yet crisp crust. Additionally, the fermentation process in sourdough introduces complex flavors that elevate the taste beyond a standard pie crust, giving your baked goods a unique, artisanal touch.

Ingredients

All-Purpose Flour – The structural backbone of the crust, flour provides the necessary gluten formation to hold everything together. It absorbs moisture from the butter and sourdough discard, helping to create a dough that can be rolled out smoothly.

Salt – Enhances the overall flavor of the crust, balancing the richness of the butter and the tanginess of the sourdough discard. It also strengthens the gluten structure, contributing to a firm yet tender texture.

Sugar (Optional) – Used in sweet pie crusts, sugar adds a slight sweetness while also tenderizing the dough. It helps with browning during baking, giving the crust a golden, crisp finish.

Unsalted Butter – The key to a flaky, buttery crust, cold butter is cut into the flour to create pockets of fat. When baked, these fat pockets melt and produce layers, giving the crust its signature flakiness.

Sourdough Discard – Adds a subtle tang and complexity to the crust while also acting as a partial binder. The natural acidity in sourdough helps tenderize the dough, making it more pliable and easier to roll out without becoming tough.

Ice Water – The final ingredient that brings the dough together without activating too much gluten. Keeping the water ice-cold ensures the butter remains solid until baking, which is crucial for achieving a flaky texture.

Recipe

In a large bowl, whisk together the flour, salt, and sugar (if using).

Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter.

Pour in the sourdough discard and gently mix with a fork until the dough begins to come together. If it’s too dry, add ice water, one tablespoon at a time, just until the dough holds together when pinched.

Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days) before rolling out.

On a lightly floured surface, roll the dough to fit your pie pan. Use as directed in your pie recipe.

Sourdough Discard Pie Crust

Recipe by Jenna Lehman

Course: DessertDifficulty: Easy

Servings: 1

pie crust

Prep time

minutes

Cook Mode

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Ingredients

1 ½ cups (180g) all-purpose flour
½ teaspoon salt
1 tablespoon sugar (optional, for sweet pies)
½ cup (113g) unsalted butter, cold and cubed
½ cup (120g) sourdough discard (unfed)
2–4 tablespoons ice water

Directions

In a large bowl, whisk together the flour, salt, and sugar (if using).
Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter.
Pour in the sourdough discard and gently mix with a fork until the dough begins to come together. If it’s too dry, add ice water, one tablespoon at a time, just until the dough holds together when pinched.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days) before rolling out.
On a lightly floured surface, roll the dough to fit your pie pan. Use as directed in your pie recipe.