Easy Buttery Sourdough Discard Pie Crust Recipe
This homemade sourdough discard pie crust recipe makes the best buttery, flaky homemade pie crust. Sourdough pie crust brings a unique tangy sweet flavor that you just can’t find in regular pie crust recipes. The result is a tender pie crust that is easy to make using a food processor and only six simple ingredients! Perfect for both savory and sweet pies, hand pies, pot pies, pop-tarts, quiche and more!Homemade sourdough pie crust can be made with any solid fat of your choice-butter, vegetable shortening or lard. I much prefer a butter crust for my sourdough pie crust dough for all pie recipes-sweet or savory.
Ingredients
- 2 cups + 2 teaspoons of all purpose flour
- 2 sticks of ice cold butter
- 1 cup of sourdough starter active sourdough starter or discard
- 1 tsp salt
- 1 tsp white sugar
- 1 splash of lemon juice
Instructions
- In the bowl of a food processor add the dry ingredients: all purpose flour, sugar and salt. Pulse together just enough to equally distribute the salt and sugar.
- Add in cubed ice-cold butter. Do not use warm or room temperature butter or water.
- Pulse the flour mixture with the cubed unsalted butter until it is the texture of coarse meal or until the mixture resembles the size of small peas.
- Add sourdough starter and lemon juice to the food processor and pulse to create a soft dough.
- Chill the dough until cold.
- Roll out the dough on a floured surface and use in any recipe calling for pie crust.
Notes
To long ferment the pie dough: wrap the pie dough in plastic wrap or place in a ziplock bag in the fridge for up to 3 days.
For long term storage: place in a freezer safe ziplock bag in the freezer for up to 3 months.
For best results, always work with chilled pie dough.