Handmade Flaky and Buttery Sourdough Discard Pie Crust

Blossom Lady
Jan 18, 2025 12:14 PM
Handmade Flaky and Buttery Sourdough Discard Pie Crust

Homemade pie starts with a delicious pie crust. Here’s my recipe for a tender, flaky and buttery handmade Sourdough Pie Crust using sourdough discard. This crust is tender, and flaky, thanks to a quick fraisage method I learned in pastry school that creates crisp, bite shattering layers. Prepare a single or double crust at least one day in advance for easy handling, and it’s freezer-friendly for longer storage. This recipe is vegetarian.

Ingredients:
For A Single Crust (13 1/2 ounces / 386 grams)
  • 9 tablespoons (125 grams) Unsalted Butter refrigerated (1 stick + 1 tablespoon)
  • 1 cup + 3 tablespoons (165 grams) All Purpose Flour
  • 1 tablespoon Cane Sugar
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 cup (75 grams) Sourdough Discard 100% hydration
  • 2-3 teaspoons Ice Water

For A Double Crust (27 ounces / 773 grams)
  • 18 tablespoons Unsalted Butter refrigerated (2 sticks + 2 tablespoons)
  • 2 1/3 cup + 1 tablespoon (330 grams) All Purpose Flour
  • 2 tablspoons Cane Sugar
  • 1 teaspoon Fine Sea Salt
  • 1/2 cup (150 grams) Sourdough Discard 100% hydration
  • 1 tablespoon + 1-2 teaspoons Ice Water

Prep Time:
25 minutes
Cook Time:
765 minutes
Total Time:
790 minutes
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