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Kristyn's

Tangy Sourdough Pie Crust

Flaky, tangy sourdough pie crust made with sourdough discard. Perfect for sweet or savory pies, easy to freeze, and ideal for blind baking or make-ahead baking.
Print Recipe
Prep Time 20 minutes
Total Time 50 minutes
Course: Breakfast, Dessert, Side Dish
Cuisine: Sourdough
Ingredients Method Notes

Ingredients
  

  • 210 g 1½ cups all-purpose flour
  • 5 g 1 tsp salt
  • 11 g 1 tbsp sugar
  • 226 g 1 cup cold butter
  • 200 –250g sourdough discard (about 1 cup )
  • 1–3 tbsp ice-cold water make ahead

Method
 

  1. Pulse flour, salt, and sugar in food processor.
  2. Add cold butter; pulse until pea-sized pieces form.
  3. Add sourdough discard; pulse until shaggy dough forms. Add water if needed.
  4. Divide into 2 discs, wrap, and chill 30 minutes.
  5. Roll out and place into pie plates.
  6. Chill again before baking or filling.
  7. Follow blind baking instructions above if needed.

Notes

Tips & Tricks

  • Keep everything cold – Cold butter = flaky layers
  • Don’t overmix – You want visible butter pieces
  • Use ice water – Helps control dough consistency
  • Chill before baking – Prevents shrinking
  • Always use pie weights – Keeps shape intact
  • Make ahead & freeze – Dough keeps beautifully for future use
  • Let dough rest before rolling (if long chilled) – 10–15 minutes at room temp helps prevent cracking

Table Conversation Starters 🍽️

  • If you could bake any pie right now, what would it be?
  • Sweet pie or savory pie—what wins?