Introduction

This sourdough pie crust is a delightful twist on a classic favorite, adding a subtle tangy flavor and flaky texture from sourdough discard. Perfect for both sweet and savory pies, it’s easy to make and uses simple ingredients you likely have on hand.

A golden-brown apple pie with a crimped edge crust sits on a clear glass pie dish. The pie has a slightly uneven top layer sprinkled with coarse sugar crystals that add texture and sparkle. The crust shows small cut vents and a matte, flaky surface. The pie dish is on a striped white and black cloth, which rests on a wooden board. Around the pie on a white marbled texture surface, there are a red apple, two green apples, two gold forks, and a couple of yellow flowers as decoration. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cups all-purpose flour
1 tablespoon granulated sugar
½ teaspoon table salt
8 tablespoons salted butter, very cold and cubed
½ cup sourdough discard, cold
Ice water, as needed

Instructions

Step 1: If using a pastry cutter, whisk together the flour, sugar, and salt in a medium bowl. Cut in the cold butter using the pastry cutter until you have pea-sized pieces. Add the sourdough discard and stir until the dough is shaggy and starts to cling together. If the dough doesn’t come together, add ice water a teaspoon at a time until it does.
Step 2: If using a food processor, pulse the flour, sugar, and salt briefly. Scatter the cubed butter over the flour mixture and pulse several times until the butter is distributed into pea-sized pieces. Add the sourdough discard, then pulse in short bursts until the dough begins to cling. Add ice water 1 teaspoon at a time if needed.
Step 3: Turn the dough onto a lightly floured surface. Use your hands to gently bring the dough together into a disc shape. The dough may feel dry or shaggy at first but keep working it until it holds.
Step 4: Wrap the dough tightly in plastic wrap and refrigerate for at least one hour to chill and rest.
Step 5: After chilling, place the dough on a floured surface. Using a lightly floured rolling pin, gently roll the dough into a 12-inch (30cm) circle. Add flour underneath and on top as needed to prevent sticking, lifting and turning the dough occasionally.
Step 6: Transfer the rolled dough to a pie plate. Trim the edges and crimp or flute as desired. Proceed with your pie filling or blind bake according to your pie recipe.

Tips & Variations

For a flakier crust, keep the butter and sourdough discard very cold and handle the dough minimally to avoid warming it up.
Substitute salted butter with unsalted butter and add a pinch more salt if preferred.
The sugar can be omitted for savory pies or increased slightly for sweeter crusts.
If you don’t have sourdough discard, use some plain yogurt or buttermilk as a substitute for tanginess and moisture.

Storage

Wrap the dough tightly in plastic wrap and store in the refrigerator for up to 3 days. For longer storage, freeze the dough for up to 1 month, thawing in the refrigerator before rolling. Baked crusts can be stored in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. Reheat gently before serving.

How to Serve

A close-up top view of a pie with the unbaked dough crust being crimped at the edge by a woman's two hands, one pinching the dough and the other shaping it, on a white marbled surface. The pie dough is light beige, smooth, and covers the filling completely. Around the pie, there are pieces of trimmed dough, a pair of turquoise scissors, two green apples, and a small glass bowl with golden-yellow egg wash and a wooden brush resting inside. A wooden rolling pin lies on a red cloth in the upper left corner. The scene is well-lit, showing texture and color contrasts clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie crust without sourdough discard?

Yes, if you don’t have sourdough discard, you can replace it with plain yogurt, buttermilk, or even cold water, although the tangy flavor will be less pronounced.

How do I prevent the crust from shrinking during baking?

Chill the dough thoroughly before rolling and baking, avoid stretching it excessively when fitting it into the pie plate, and consider blind baking with pie weights to help maintain its shape.