Everything Sourdough One-page recipe
Sourdough Pie Crust
A buttery, flaky crust built on sourdough discard — cold butter worked by hand into bread flour, rested in the fridge until tender, ready for any sweet or savory filling.
- Total time
- About 3 hr 20 min–5 hr 20 min
- Yield
- 2 crusts
- Starter
- Discard
- Heat
- 375°F / 191°C when filled
Ingredients
Dry Ingredients
- 2 cups bread flour
- 2 tsp sugar
- 1 tsp salt
Wet & Fat
- 2 sticks unsalted butter (cold, cut up)
- 1 cup sourdough starter (discard)
Method
Instructions
- Mix the bread flour, sugar, and salt well, then add the cold, cut-up butter.
- With your hand, work the butter into the flour. Make sure that you do not overwork it.
- Add 1 cup sourdough starter (discard), kneading the dough together. The best way to get it good and incorporated is to kind of punch the dough — just push down and make sure you're getting the starter and butter incorporated into the flour.
- After you've done, you're just going to shape it into a disc, then put it in a ziplock bag and put it in the fridge. (You can keep them in the fridge up to 5 days.)
- Keep them in the fridge for as little as 2 hours — 4 hours for mine.
Baking
- Preheat oven to 375°F.
- Pour the filling into the crust and bake for 1 hour.
My saved note:
Baking Basics - Discard
Sourdough Pie Crust
A buttery, flaky crust built on sourdough discard — cold butter worked by hand into bread flour, rested in the fridge until tender, ready for any sweet or savory filling.
- Total time
- About 3 hr 20 min–5 hr 20 min
- Hands-on
- 20 min
- Yield
- 2 crusts
- Starter
- Discard
- Difficulty
- Intermediate
- Heat
- 375°F / 191°C when filled
- Pan or vessel
- Pie dish
Gather first
Ingredients
Ingredients
Dry Ingredients
- 2 cups bread flour
- 2 tsp sugar
- 1 tsp salt
Wet & Fat
- 2 sticks unsalted butter (cold, cut up)
- 1 cup sourdough starter (discard)
Method
Step by step
Part 1
Instructions
- Mix the bread flour, sugar, and salt well, then add the cold, cut-up butter.
- With your hand, work the butter into the flour. Make sure that you do not overwork it.
- Add 1 cup sourdough starter (discard), kneading the dough together. The best way to get it good and incorporated is to kind of punch the dough — just push down and make sure you're getting the starter and butter incorporated into the flour.
- After you've done, you're just going to shape it into a disc, then put it in a ziplock bag and put it in the fridge. (You can keep them in the fridge up to 5 days.)
- Keep them in the fridge for as little as 2 hours — 4 hours for mine.
Part 2
Baking
- Preheat oven to 375°F.
- Pour the filling into the crust and bake for 1 hour.
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
Bake time follows the chosen filling; crust should be golden
Storage
Keep wrapped dough refrigerated for up to 5 days, or freeze it well wrapped.
Reheat or serve
Follow the filling recipe; reheat a baked pie only when its filling benefits from it.
Keep Baking
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