Homemade Sourdough Discard Pie Crust
This is a simple, myth busting sourdough discard pie crust you will love! Why do I say it’s myth busting?
I do not use cold ingredients in my pie crust. Not even the butter is cold, I leave it out at room temperature until is softened. And it has made everything easier and has come out perfect every time!
If you have been afraid of making your own pie crust don’t fear any longer! We have been using this recipe for years and it seems to be pretty forgiving. Use it in your favourite sweet or savoury dish!
Why You’ll Love This Recipe
- This recipe is pretty easy to make! It’s different from the other recipes you will find because I do not use cold ingredients to start with and it makes mixing the dough together so much easier!
- You can use this recipe for sweet or savoury dishes! We have tried it on both and taste great!
- Using sourdough in your recipe brings out more flavour in your pie crust and makes it a little healthier.
What You Need To Make Sourdough Discard Pie Crust
Supplies
Rolling pin: While you can use your hands for a more rustic pie, I do like using a rolling pin for more consistent even dough.
Pie crust: I actually don’t have a pie crust! But I’ve been using a baking dish. Whatever you have will ultimately do!
Ingredients
3 cups flour: I use Khorasan white flour (Kamut is the brand name). But any white flour will do. I prefer white because it comes out nice than your wholemeal flours.
1 cup butter: This is where it’s different. I use room temperature butter. Not melted butter this will change the consistency of the dough! Room temperature is important!
1 cup sourdough starter: It does not need to be active because we aren’t trying to raise the crust.
1/4 cup milk or water: I don’t bother using ice or even cold water. I use room temperature water that comes straight out of my filter.
1 tbsp sugar: I personally use raw sugar, you could probably use honey, maple syrup or brown sugar but I haven’t tried yet.
1 tsp salt: Sea salt has lots of minerals and flavour so that’s what I use. You can also use Himalayan salt.
How To Make Sourdough Discard Pie Crust
- In a large bowl, combine the flour, sugar and sea salt together.
2. Then add the room temperature butter and mix in with a fork or dough whisk.
3. You can use it right away or let it ferment for about 8 hours on the shelf covered with cling wrap.
4. Cut your ball in half and roll out one ball until it’s about 1/4 inch thick. Make sure you roll it out so that’s its larger than your pie or baking dish.
5. Carefully place it into your prepared dish, cover with cling wrap and refrigerate for about 2 hours before using it.
6. The other ball you can wrap in clingwrap and store in the fridge to make a top for your pie or make two bases!
If you try this recipe and love it make sure to come back and give it a 5-star review! Thank you!
Homemade Sourdough Discard Pie Crust
A simple homemade sourdough discard pie crust recipe that comes together easily. You can make use it for savoury or sweet dishes!
Ingredients
- 3 cups white flour (I use Khorasan)
- 1 cup room temperature butter (Not melted!)
- 1 cup sourdough starter
- 1/4 cup milk or water
- 1 tbsp sugar
- 1 tsp sea salt
Instructions
- In a large bowl, combine the flour, sugar and sea salt together.
- Then add the room temperature butter and mix in with a fork or dough whisk.
- Add your sourdough discard and water and form into a ball.
- You can use it right away or let it ferment for about 8 hours on the shelf covered with cling wrap.
- Cut your ball in half and roll out one ball until it's about 1/4 inch thick. Make sure you roll it out so that's its larger than your pie or baking dish.
- Carefully place it into your prepared dish, cover with cling wrap and refrigerate for about 2 hours before using it.
- The other ball you can wrap in clingwrap and store in the fridge to make a top for your pie or make two bases!
Notes
HOW TO STORE PIE CRUST
You can store the unbaked pie crust in the fridge for about 5 days before you should bake it. Make sure it's covered in clingwrap while being stored. This will add more flavour to your crust as it slowly ferments.
You can also store your unbaked pie crust in a large ziploc freezer bag in the freezer for several months before taking it out and baking it.
Baked PIE CRUST
If you want to store baked pie crust, make sure to allow it to completely cool down first. Then wrap it in clingwrap or aluminium foil and store either in the fridge for up to 5 days or in the freezer for up to a month.
How To Store Pie Crust
How to store unbaked pie crust?
You can store the unbaked pie crust in the fridge for about 5 days before you should bake it. Make sure it’s covered in clingwrap while being stored. This will add more flavour to your crust as it slowly ferments.
You can also store your unbaked pie crust in a large ziploc freezer bag in the freezer for several months before taking it out and baking it.
How to store baked pie crust?
If you want to store baked pie crust, make sure to allow it to completely cool down first. Then wrap it in clingwrap or aluminium foil and store either in the fridge for up to 5 days or in the freezer for up to a month.
Other Ideas Using Pie Dough
- Why not make homemade pop tarts?!
- Add some spices to your pie dough to give it extra flavour! For example, going to use it for a savour pie, add some Italian seasoning into it!
- Instead of making one large pie make several mini pies.
- Left over dough? Make some pie dough cookies with them and top with a glaze or jam.
- Use the flattened pie dough and place some pizza sauce and cheese. Roll it up, slice and bake to make little pizza rolls!
