Simple Sourdough Pie Crust

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Sourdough pie crust is such a versatile recipe to work with. You can use it to make savory dishes, like a yummy quiche, or you can make sweet dishes, like these mini raspberry cheesecake pies. The options are nearly endless!

This particular sourdough pie crust utilizes sourdough discard. So it’s easy, and you can use it right away if you want, or you can bulk ferment it in your refrigerator before using or freezing.

What is Sourdough Discard? 

When you feed your sourdough starter, there may be a little bit of the initial “hungry” mix left over. This could be a little, or it could be a lot depending on your last feeding and how much bubbly start you intended to make. 

I don’t mind making a lot of start in order to get the discard afterwards, because I honestly love making recipes with the discard. They are usually a lot easier and straightforward. If you have a smaller start, and don’t have a lot you are taking off the top before a feed, just have a separate jar to add to and store your discard in. Just remember to use this within a couple weeks. 

Can I Still Get the Benefits of Sourdough With This Recipe? 

The really nice thing about sourdough discard is you can either have the benefit of getting a recipe done quickly, or you can take the time to let your recipe do a bulk ferment. I personally don’t have a sensitive stomach to gluten, so I usually take the quick benefit over the fermentation benefit when it comes to discard recipes. 

If you ever want to allow for that fermentation process to happen in this discard recipe, simply pop your dough in the fridge to bulk ferment overnight. 

Materials Needed:

• Pastry Cutter or Fork
• Rolling Pin
• Pie Dish
• Parchment Paper
• Tin Foil
• Pie Weights or Beans

Ingredients Needed

• 1 c flour (130)\g) (Plus extra for rolling)
• 1/2 tsp salt (2g)
• 1/2 tsp sugar (3g)
• 1/2 c really cold unsalted butter (112g)
• 1/4c sourdough discard (43g)

Instructions

Shaping

Combine flour, salt, and sugar together in a bowl.

Cut your cold butter into small, manageable cubes. Then, add the small cubes to the dry mixture.

Using a sturdy fork or pastry cutter, start “cutting” the butter into the dough until it’s well incorporated.

Add sourdough discard and begin kneading the dough together using the palm of your hand. This may take about 3-5 minutes.

You’ll know your dough is ready when it holds together when you squeeze it in your fist.

Now, it’s time to roll out your dough and shape it. (I find it easier to roll out warmer dough)

Generously flour your workspace (you don’t want your dough to stick and rip when you try picking it up from your counterspace).

Using some of the flour from the counter, generously flour your rolling pin (especially if using wood)

Gently roll out your pie crust until it makes a circle.

Remove crust from workspace and place it in the pie dish. (Alternatively, you can place your rolled out dough in sealable packaging and store in the fridge or freezer)

After placing your crust into the desired pie dish, shape your dough by rolling the ends under each other and pinching the dough between your fingers to get that ruffled look.

Poke the now shaped dough with a fork all around the bottom and sides of the crust, cover, and place in the freezer for AT LEAST 2 hours. (This freeze will help with the fluff during the baking process).

Baking

After the 2 hours is up, prepare your pie crust for baking by preheating the oven to 425 degrees.

Line your pie tin with three layers: parchment paper (so the foil isn’t touching your dough), then aluminum foil, and finally pie weights or beans.

Follow one of the two ways of baking your crust below.

Two Types of Bakes:

Once baked, you have the perfect sourdough pie crust to accompany any of your creative endeavors. Enjoy!

Sourdough Pie Crust

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Prep Time 2 hours hrs 30 minutes mins

Cook Time 45 minutes mins

Course Bread, Breakfast, Dessert

Equipment

• Pastry Cutter or Fork
• Rolling Pin
• Pie Dish
• Parchment Paper
• Tin Foil
• Pie Weights or Beans

Ingredients

  

• 1 c flour 130g (Plus extra for rolling)
• 1/2 tsp salt 2g
• 1/2 tsp sugar 3g
• 1/2 c really cold unsalted butter 112g
• 1/4 c sourdough discard 43g

Instructions

 

• Combine flour, salt, and sugar together in a bowl.
• Cut your cold butter into small, manageable cubes. Then, add the small cubes to the dry mixture.
• Using a sturdy fork or pastry cutter, start “cutting” the butter into the dough until it’s well incorporated
• Add sourdough discard and begin kneading the dough together using the palm of your hand. This may take about 3-5 minutes.
• Generously flour your workspace (you don’t want your dough to stick and rip when you try picking it up from your counterspace).
• Using some of the flour from the counter, generously flour your rolling pin (especially if using wood)
• Gently roll out your pie crust until it makes a circle.
• Remove crust from workspace and place it in the pie dish. (Alternatively, you can place your rolled out dough in sealable packaging and store in the fridge or freezer)
• After placing your crust into the desired pie dish, shape your dough by rolling the ends under each other and pinching the dough between your fingers to get that ruffled look.
• Poke the now shaped dough with a fork all around the bottom and sides of the crust, cover, and place in the freezer for AT LEAST 2 hours. (This freeze will help with the fluff during the baking process).
• After the 2 hours is up, prepare your pie crust for baking by preheating the oven to 425 degrees.

If using for a filling that also needs cooked in the crust

• Simply place in the oven for 15 minutes to get the initial bake done and help keep that flakiness
• Remove the weights, parchment paper, and foil. Then, fill with whatever fillings you would like to add. I love using this method to make a delicious breakfast quiche

If using a filling that doesn’t needs cooked in the crust (like pudding)

• Remove the pie from the oven, remove the weights, parchement paper, and foil.
• Egg Wash: Mix together 1 egg and 1tbsp of water or milk. Then brush all along the crust.
• Lower the oven temperature to 375 degrees
• Finish cooking the crust for 15-20 more minutes.

Keyword Sourdough Breakfast Food, sourdough desserts, Sourdough Discard

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