Sourdough Discard Pie Crust

February 19, 2025

15 mins + 60 mins

easy

1 crust

Let me tell you, pies are one of my favorites because you can make so many different treats, both savory and sweet. If you want to make your own pie from scratch, here’s my pie crust recipe for you.

Actually, I’ve always loved baking pies, but I’ve had trouble finding the perfect crust. Then, a few years ago, I started baking sourdough bread and found I had plenty of sourdough discard. Wasting food is not an option for me, so I started experimenting, and that’s how this and other sourdough discard recipes were born.

This pie crust has quickly become my favorite because it’s buttery, crispy, and just a little tangy—adding a flavor that traditional pie crusts lack. It’s also incredibly easy to work with; the sourdough gives it just the right amount of elasticity, making it easy to roll and shape. Whether I’m making a classic apple pie or a savory quiche, this crust never disappoints.

If you’ve got some sourdough discard sitting in your fridge, give this recipe a try!

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Ingredients:

Adjust Servings

	1 1/4 cups all-purpose flour
	1/2 teaspoon salt
	1 tablespoon sugar (optional, for sweet pies)
	1/2 cup unsalted butter, cold and cubed
	1/2 cup sourdough discard, cold
	1-2 tablespoons ice water (if needed)

Directions

1.

Step 1

First you have to mix dry ingredients in a large bowl. Whisk together the flour, salt, and sugar (if using).

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2.

Step 2

Next, you can cut in butter. Cube the cold butter and cut it into the flour using a pastry cutter or your fingers. Work the dough until it resembles coarse crumbs with pea-sized bits of butter.

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3.

Step 3

Now you can add sourdough discard. Stir in the cold sourdough discard and mix until the dough begins to come together. If the dough feels too dry, add 1 tablespoon of ice water at a time until it holds together but isn’t sticky.

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4.

Step 4

You need to let the dough cool for a while in the fridge. First, shape the dough into a disc, then wrap it in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).

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5.