Sourdough Pie Crust, where have you been all my life? This pie crust is tender, flaky and tastes amazing. This just might become your go-to pie crust recipe.
If you’re a sourdough-bread baker, you know how painful it is to throw away a whole cup of hard-earned yeasty goodness every time you need to replenish your starter.
This recipe is a great way to use that discard to make an incredible pie crust. Yes, it is convenient and satisfying to use the discard in this recipe rather than tossing it in the trash. But that’s not why you should make this recipe.
Make this recipe because that little bit of sourdough discard does amazing things for the flavor and texture of a basic flaky pie dough.
Why Sourdough Pie Crust is so good:
- Each time you “feed” your sourdough starter you need to discard a portion of that starter. Obviously, this recipe is a great way to use sourdough discard.
- I based this recipe on my starter which is fed with equal weights of starter, flour and water (that is 100% hydration). You may need to adjust the amount of starter in the recipe based on the moisture of your starter.
- Sourdough starter is acidic. Acidic ingredients tenderize gluten. Sourdough discard helps keep this pie crust tender. No one likes a tough pie crust.
- As the crust bakes there is a tiny bit of lift from the natural yeast in the sourdough starter. I find that lift helps make the crust even flakier as the air pockets in the dough poof up a bit and separate the layers of dough.
- Sourdough Pie Crust smells amazing as it’s baking in the oven. The yeasty, bready smell is totally tempting.
Scroll through the step by step photos to see how to make Sourdough Pie Crust:
Since you’ve got your starter fed, check out the entire list of My Best Sourdough Recipes. Have fun!
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 1 1/2 cups (7.5 oz, 210g) all purpose flour (see note)
- 2/3 cup (3.5 oz, 100g) cake flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup (4 oz, 115g) vegetable shortening, cold
- 1/2 cup (4 oz, 115g) butter, very cold and sliced into 1/4" thin slices
- 1 cup (8 oz, 224g) sourdough discard, see note
- Combine the all purpose and cake flour with the salt and sugar. Whisk together to mix the ingredients evenly.
- Using your fingers, cut the shortening into the flo7aur mixture until it resembles coarse corn meal. Using your fingers, toss the butter into the flour mixture. Allow the slices of butter to break up into slightly smaller pieces into the flour. Work quickly so the butter doesn't get warm. Don't break the butter down completely. There should be some large flakes remaining.
- Pour the sourdough discard onto the flour all at once and toss to combine. Gently press the dough just until it comes together. It will look a little dry in spots. The moisture will redistribute in the dough as it rests.
- Wrap the dough and refrigerate for at least 2-3 hours before using.
I based this recipe on my starter which is fed with equal weights of starter, flour and water. You may need to adjust the amount of starter in the recipe based on the moisture level of your starter.