Sourdough Discard Pie Crust (Flaky & Homemade)
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Looking for a way to make your favorite pie filling even better? Try baking it in a flaky sourdough crust! This easy-to-follow sourdough discard pie crust recipe is a game-changer for anyone who loves homemade treats.
New to sourdough? Check out How to Make Sourdough Starter: A Beginner's Step‑by‑Step + Free Printable!
Table of Contents
I have a confession to make: I don't love chicken pot pie.
*gasp*
I know I should. It's beautiful, nourishing, and comforting. It's the perfect fall cottagecore meal, with just the right amount of Hobbit vibes.
I just don't like it.
But I make it anyway. Why? Because it's worth it to make pie crust.
The right pie crust can make or break a meal, even (especially?) a classic like chicken pot pie.
This is the perfect sourdough pie crust for any homemade pie. It's simple, comes together in just a few minutes with a few kitchen staples, and turns out perfectly every time.
Why make Sourdough Pie Crust with starter?
- Deeper flavor: this sourdough pie crust recipe has subtle tang and rich, buttery notes that everyone will love.
- Great use for discard- this easy sourdough discard recipe is the perfect way to use up extra discard.
- Naturally tenderizes dough due to fermentation. With this recipe, you'll never worry about dry, stiff crust ever again.
- Better digestibility. Opt for a longer bulk ferment to make this crust more easily digestible. Longer fermentation also yields a more flavorful crust as the butter and starter have more time to develop their flavor.
- Perfect beginner sourdough recipe. If you're new to sourdough baking, this recipe is a great place to start because you don't have to worry about rising or kneading.
Ingredients & Tools You'll Need
- All-purpose flour (or blend with whole wheat)
- Salted butter (cold). I prefer using salted butter for my pie crust because the flavor is perfect, and it's one less ingredient to add. If you prefer unsalted butter, simply add one teaspoon of salt to your flour.
- Sourdough starter (active or discard) for tangy flavor, tender crust, and digestive benefits.
- Honey to balance the tangy sourdough starter.
- A food processor makes blending the butter and flour an absolute breeze.
- A Pastry blender for mixing the dough by hand if you don't have a food processor.
- Pie weights or dried beans if you are baking the pie before adding the filling.
- 9-inch pie pan
How to long ferment Sourdough Discard pie crust
To long ferment your crust, place it in a greased bowl, cover with plastic or a damp dish towel, and set aside for 8-12 hours. Then, shape it into a disk, cover with plastic wrap, and let it chill in the refrigerator for at least an hour before rolling out.
How to make this Flaky sourdough Discard pie crust Recipe
If using a food processor:
Step 1: Combine flour and cold butter in a food processor. Pulse until the mixture resembles small bits of gravel, with no large clumps remaining. Add the sourdough starter and honey and mix on low until the dough comes together when pressed with your fingers. Gather the dough together on a lightly floured surface and shape it into a disk. Wrap the dough in plastic wrap.
Step 2: Place the dough in the refrigerator for at least 1 hour or up to 3 days (for long ferment instructions, see the section above). After the dough has chilled, turn it out on a lightly floured surface. Using a rolling pin, roll it into a 12-inch circle.
Step 3: Mold the dough into a greased 9-inch pie pan.
If mixing by hand:
Step 1: Cut the butter into the flour using a pastry blender until your mixture resembles small pieces of gravel with no large clumps remaining. Add the sourdough starter and honey and stir until the mixture comes together when pressed with your fingers.
Step 2: Gather the dough together on a lightly floured surface and shape it into a disk. Wrap the dough in plastic wrap.
Step 3: Place the dough in the refrigerator for at least 1 hour or up to 3 days. After the dough has chilled, turn it out on a lightly floured surface. Using a rolling pin, roll it into a 12-inch circle. Mold the dough into a greased 9-inch pie pan.
Baking instructions:
Baking instructions depend on what type of filling you're using. For quiches and pot pies, fill the uncooked pie crust with the filling and cook according to recipe directions. For pies with shorter cooking times, such as pecan or pumpkin pie, preheat the oven to 350°F, add pie weights, and cook the crust for 15-20 minutes in advance. Consult your recipe directions for more specific instructions.
Recipe Variations
- Use whole wheat flour
- Add herbs and cheese like oregano, rosemary, parmesan or cheddar to your crust for savory pies
- Make a sweet crust with extra honey, cinnamon, or vanilla for dessert pies
Best Fillings for Sourdough Discard Pie Crust
This is the perfect sourdough discard pie crust for quiche, chicken pot pie, and fruit pies. It's versatile enough to complement both savory and sweet pies, and simple enough to be your go-to recipe. A few of my favorite fillings are:
- Quiche with eggs, sausage, cheese and veggies
- Fall fillings like pumpkin, apple, and pecan
- Fruits like strawberry and blueberry
- Chicken pot pies and meat pies
Storing & Freezing Instructions
- Store dough in the fridge for up to 3 days before rolling out and baking
- For easy meal prep, freeze raw dough or rolled crusts in foil pans for later.
- Freeze baked crusts for quick pies
Tips for success
- Don't over-mix your dough, or it will be tough
- Don't overcook the dough, or it will be dry
- Don't overthink it! Sourdough discard pie crust should be fun and simple.
Flaky Sourdough Pie Crust
Equipment
- 1 food processor optional
- or
- 1 pastry blender
- 1 9-inch pie pan
Ingredients
- 1 stick of cold salted butter, cubed (½ a cup) see note 1
- 120 grams all-purpose flour (about 1 cup)
- 120 grams sourdough starter, active or discard (about ½ cup)
- 7 grams honey (about 1 tsp)
Instructions
If using a food processor:
- Combine flour and cold butter in a food processor. Pulse until the mixture resembles small bits of gravel, with no large clumps remaining.
- Add the sourdough starter and honey and mix on low until the dough comes together when pressed with your fingers. Gather the dough together on a lightly floured surface and shape it into a disk. Wrap the dough in plastic wrap.
- Place the dough in the refrigerator for at least one hour or up to three days (for long ferment instructions, see note 2). After the dough has chilled, turn it out on a lightly floured surface. Using a rolling pin, roll it into a 12-inch circle.
- Mold the dough into a greased 9-inch pie pan.
If using your hands:
- Cut the butter into the flour using a pastry blender until your mixture resembles small pieces of gravel with no large clumps remaining. Add the sourdough starter and honey and stir until the mixture comes together when pressed with your fingers.
- Gather the dough together on a lightly floured surface and shape it into a disk. Wrap the dough in plastic wrap.
- Place the dough in the refrigerator for at least one hour or up to three days. After the dough has chilled, turn it out on a lightly floured surface. Using a rolling pin, roll it into a 12-inch circle.
- Mold the dough into a greased 9-inch pie pan.
- Baking instructions:
- Baking instructions depend on what type of filling you're using. For quiches and pot pies, fill the uncooked pie crust with the filling and cook according to recipe directions. For pies with shorter cooking times, such as pecan or pumpkin pie, preheat the oven to 350°F and cook it for 15-20 minutes in advance. Consult your recipe directions for more specific instructions.
Notes
- To use unsalted butter for this recipe, add 1 teaspoon of salt to the flour and butter mixture before adding sourdough starter and honey.
- For a longer ferment, allow the dough to sit at room temperature for 8 hours before placing it in the refrigerator.
Need Sourdough Help? Check Out:
- Why is My Sourdough Not Rising?
- Why is My Sourdough Bread Gummy? (And how to Fix it)
- Why is My Sourdough Starter Not Rising?
- Why is My Sourdough So Sticky? (And How to Fix it!)
- Why is My Sourdough Starter Watery? Causes + Easy Fixes!
You're Going to Love Sourdough Discard Pie Crust!
If you are of the belief, as I am, that homemade is always, always better, you simply cannot pour a homemade pie filling into a store-bought crust. I won't allow it. Instead, pour it into a beautiful sourdough discard pie crust and win all of the awards for Best Pie Ever (even if it's in your own kitchen). Happy baking, friends!
