Discard Sourdough Pie Crust Recipe

Discard sourdough pie crust recipe for quiche or to make a dessert is easy. Make just the bottom with apples or two to make a double crust pot pie with it. Make with fresh activated starter or as a delicious and easy sourdough discard recipe.

Sourdough Discard Pie Crust

The first time I made this it was used as a pot pie crust. My regular creation didn’t have a lot of flavor so I was curious what this would add to my meat filling. It was a huge hit with my family, and kids! There are several tips to making a crust for pie that is flaky and light. One is the temperature of the butter, and the other is to not work it very much.

These are the MOST important things to remember. Your best bet is to freeze a stick of butter before making this. That will make it easier to shred with a cheese grater, and keeps it as cold as possible. Reason for this is as it bakes it will release steam which will keep it light and crumbly like you want.

When your crumbly dough is done you do want to flatten it out, but roll as little as possible. The more you mix, knead, and/or roll it out the stiffer the outcome will become. Incorporating the initial ingredients just enough for the wet to mix with the dry is all you need. To flatten you can use a rolling pin or just your palms.

Ingredients

• All purpose flour is the base
• Butter + 1 tbsp, cold and shaved/grated into small pieces
• Salt for flavor
• Sugar will add a bit of sweetness
• White vinegar gives it a bit more zing
• 1/3 cup of sourdough discard, I have a link in the recipe card for how to make starter

Double pie crust with sourdough discard

This will make 2 thin pieces for the bottom and the top layers. If you just wanted the bottom only then cut recipe in half and go with that. I do love that second layer though. You can keep it solid with slits in the top for steam to escape or make a lattice criss cross if you’d rather.

What is sourdough discard?

Sourdough discard is the portion of starter that is removed during the feeding process. When maintaining this, it’s common practice to throw away some of the thick liquid before adding fresh flour and water to keep the balance of microorganisms (yeast and bacteria) healthy and active.

It is essentially the leftover starter that hasn’t been fed, and while it might not be active enough to leaven bread, it still has great flavor and can be used in a variety of recipes.

How to Make Pie Crust with Sourdough Discard

• Use cold or frozen butter for this. Grate it on a coarse grater into small pieces (1/2 cup + 1 tbsp worth)
• Add vinegar, salt and flour. Mix together just until it becomes crumbly. Add sugar to this and mix just to combine.
• Add active sourdough starter to the flour mixture. Combine and then knead the dough a few times with your palms just enough to incorporate, no longer or it will become tough.
• Cut dough in half so you have a bottom and top layer, roll out just enough or use palms to press flat. Then press half into your sprayed pie tin covering the bottom and up sides.
• Add your favorite toppings inside that. Roll or press out other half and place on top, crimping sides together if they are able to touch. Cut 3 small slits in the top to vent.
• Bake at the temperature and timing your pie recipe calls for.

Filled with apples

Let’s talk about what you could fill this with, there are tons and tons of options. I would say our favorite is to pour Baked Apples with Brown Sugar inside. You can pre-bake the bottom crust and pour this in once cooked, just enjoy that way or add the top and enclose it inside the top and bottom.

For Quiche

If I am making something savory like quiche or Steak Pot Pie Recipe you would want to blind bake first before adding the filling so it doesn’t get soggy. Fill, bake until insides are warm and firm in the case of an egg filling and then enjoy.

Do you need to bake pie crust before filling?

If you want to blind bake pie crust bottom crust first, do so for 10 minutes in a preheated oven at 350 degrees F, then add filling, add top crust and bake according to your recipe directions. If adding cold filling, blind bake, allow to cool completely, then add cold pie filling.

How to make pie crust in advance

1. Prepare Pie Crust – Follow the crust recipe and make the dough as instructed. Form it into a disk, wrap it tightly in plastic wrap or aluminum foil, and ensure it’s well-sealed to prevent drying out or absorbing other odors from the fridge.
2. Chill the Dough: Refrigerate the wrapped pie crust dough for at least 30 minutes or up to a few days. Chilling the dough allows the fats (butter or shortening) to solidify, which helps with rolling it out and creating a flaky crust.
3. Roll and Bake – Once the pie crust dough is at the right temperature, roll it out on a floured surface according to your pie recipe’s instructions. Place it in the pie dish, add your filling, and bake as directed.

Making crust ahead of time can streamline the pie making process and have a delicious homemade pie with less effort when you need it. It’s a convenient strategy for holidays and special occasions when you have a lot of cooking and baking to do.

Can you freeze pie crust?

Once it is done, the dough needs to be kept in an airtight container, best to wrap tight AND put into a freezer bag after that for best results. Wrap tightly in plastic wrap or aluminum foil to prevent freezer burn and moisture loss. Make sure it’s well sealed.

1. Use a marker to label the wrapped dough with the date it was prepared. This helps you keep track of its freshness.
2. To provide an extra layer of protection, you can place the wrapped dough in a freezer safe resealable plastic bag or a freezer safe container. This further helps to prevent freezer odors from affecting the dough.
3. Put the wrapped and sealed dough in the freezer. It can be stored for several months, typically up to 2-3 months, without losing quality.

When you’re ready to use the frozen pie crust dough, transfer it from the freezer to the refrigerator and allow it to thaw slowly for several hours or overnight. Thawing in the refrigerator helps maintain the dough’s texture. Then you still want to work it the least amount possible.

What else can you make with discard?

1. Use your to make fluffy and tangy pancakes. Just mix it with flour, eggs, milk, and a bit of sugar.
2. Similar to pancakes, sourdough waffles have a delightful tanginess that pairs well with sweet or savory toppings.
3. Incorporate your discard into pizza dough for a tangy and chewy crust.
4. Make soft and chewy pretzels by using sourdough discard in the dough. Top them with coarse salt for that classic pretzel flavor.
5. If you have enough discard, you can actually make a small loaf of bread or easy dinner rolls with it. While it won’t rise as much as a fully matured sourdough starter, it can still add flavor and texture.
6. Incorporate into muffin batter for a unique flavor and extra moisture.
7. Create tender and flaky scones with sourdough kick by using the discard in the dough.
8. Mix with olive oil, vinegar, herbs, and spices to create a tangy salad dressing.
9. Cube stale bread made from sourdough discard, toss it with olive oil and seasonings, and bake until crispy for homemade croutons.
10. The tangy nature of sourdough discard can make for a unique and flavorful batter for fried foods like chicken tenders, onion rings, or even vegetables.

For things like our Pumpkin Pecan Pie Recipe I just use the bottom layer. If I am making it the day after I won’t bother freezing. Rather I will prep in the pan and wrap that whole thing tight with saran wrap. Slide that into a plastic bag and into the fridge overnight. Next day I’ll set it on the countertop when I am prepping other dishes to thaw, add filling, and bake that way!