Never made pie crust before? It's SO SIMPLE! and a buttery pie crust is the foundation of so many favorite recipes. Made with simple pantry ingredients and unfed sourdough discard, this crust bakes up beautifully golden with flaky layers making it a perfect recipe staple.

Whether you're baking a summer fruit pie, a cozy chicken pot pie, or a savory quiche, this homemade pie crust is incredibly versatile. It's easy to work with, freezes well, and is a wonderful way to put your sourdough discard to good use.

Why You'll Love This Recipe

• Uses sourdough discard

• Wonderfully flaky and buttery

• Easy to roll out

• Perfect for sweet or savory pies

• Freezer-friendly

• Great for beginners

• Made with simple pantry staples

What Does Sourdough Discard Do in Pie Crust?

Sourdough discard adds a subtle tangy flavor that complements both sweet and savory fillings. It also contributes moisture to the dough, creating a tender crust while still allowing those beautiful flaky layers to develop.

Don't worry, your pie won't taste like sourdough bread! The flavor is mild and simply adds a little extra depth that will impress all your friends.

Ingredients

Makes one 9-inch double-crust pie or two single crusts.

You'll Need:

• 2½ cups (300g) all-purpose flour

• 1 teaspoon salt

• 1 tablespoon granulated sugar (optional for sweet pies)

• 1 cup (226g) cold unsalted butter, cut into cubes

• ½ cup (120g) cold sourdough discard

• 2–4 tablespoons ice water, as needed

Tips for the Flakiest Pie Crust

Keep Everything Cold

Cold butter is the secret to flaky pie crust.

If your kitchen is warm, refrigerate your flour for 15–20 minutes before starting.

Don't Overwork the Dough

Mix only until everything comes together.

Overworking develops gluten and creates a tougher crust.

Visible Butter Is Good

Little chunks of butter create steam as the pie bakes, producing those irresistible flaky layers.

Don't try to make the dough perfectly smooth.

Chill Before Baking

Once your pie is assembled, refrigerate it for 15–20 minutes before baking.

This helps the butter stay cold and prevents shrinking.

Sweet or Savory?

One of my favorite things about this crust is how versatile it is.

Perfect for Sweet Pies

• Blueberry Pie

• Peach Pie

• Apple Pie

• Strawberry Rhubarb Pie

• Chocolate Cream Pie

• Pumpkin Pie

Perfect for Savory Recipes

• Veggie Quiche

• Chicken Pot Pie

• Tomato Pie

• Ham & Cheese Quiche

• Breakfast Pie

Can I Freeze It?

Absolutely!

Wrap each dough disk tightly in plastic wrap and place inside a freezer bag.

Freeze for up to 3 months.

When ready to use, thaw overnight in the refrigerator before rolling.

Frequently Asked Questions

Can I use active sourdough starter?

Yes! Active starter works just as well as discard.

Can I make this ahead?

Definitely. The dough keeps in the refrigerator for up to 3 days before baking.

Why is my dough cracking?

If the dough feels dry, let it sit at room temperature for 10–15 minutes before rolling.

If needed, lightly dampen your hands and gently work in a teaspoon of cold water.

Why did my crust shrink?

Usually, the butter became too warm, or the dough wasn't chilled long enough before baking