Description

This flaky sourdough pie crust is buttery, crisp, and perfect for both sweet and savoury pies. The addition of sourdough discard enhances the flavour while keeping the dough tender and easy to work with. Whether you’re making a fruit-filled galette, a classic apple pie, or a savoury quiche, this versatile crust delivers exceptional results every time.

Ingredients

Scale

Makes: 2 (10.5-inch / 26.5 cm) pie crusts

202g (1 ⅔ cups) all-purpose flour
51g (⅓ cup) whole wheat flour
5g (1 tsp) sugar
5g (¾ tsp) salt
177g (¾ cup / 1 ½ sticks) unsalted butter, cold and diced
164g (about ⅔ cup) sourdough discard, cold
46g (3 tbsp) ice-cold water

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Instructions

Whisk the Dry Ingredients – In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, and salt.
Cut in the Butter – Add the cold, diced butter. Use a pastry cutter, food processor, or your hands to work it into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
Incorporate the Sourdough Discard – Add the cold sourdough discard and gently mix until just combined.
Add the Ice Water – Slowly drizzle in ice-cold water, mixing lightly with a fork until the dough starts to come together. Avoid overmixing—visible butter pieces should remain.
Form the Dough – Turn the dough onto a lightly floured surface and gently bring it together into a ball.
Divide and Shape – Split the dough into two equal portions and flatten each into a 1-inch thick disc.
Wrap and Chill – Wrap each disc tightly in plastic wrap or beeswax wrap. Refrigerate for at least 1 hour (or overnight for better texture and flavour).
Roll & Use – Roll out the chilled dough on a lightly floured surface to fit your pie dish or create a freeform galette.

Notes

Cold Ingredients Are Key – Keep your butter, sourdough discard, and water as cold as possible to ensure a flaky crust. You can even chill your flour and mixing bowl for extra insurance.
Don’t Overwork the Dough – Mix just until the dough comes together. Overmixing will develop gluten, making the crust tough instead of tender and flaky.
Resting Overnight Improves Flavour – While 1 hour of chilling is enough, letting the dough rest overnight enhances the sourdough tang and improves texture.
For Extra Flakiness – Leave some visible butter chunks in the dough, and chill it again after rolling to keep the butter firm before baking.
How to Prevent a Soggy Bottom – If using a wet filling, brush the crust with egg wash or melted butter before adding the filling, or blind bake for a crisp base.
Storage Tips –
- Refrigerate: Store wrapped dough in the fridge for up to 5 days.
- Freeze: Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight before using.
Blind Baking Instructions – If pre-baking the crust for a custard pie or tart, bake at 400°F (200°C) for 15–20 minutes with pie weights, then remove weights and bake for another 5–10 minutes until lightly golden.

Prep Time: 20 minutes (plus 1 hour chilling time)
Cook Time: 45 min
Category: Pastries, Baking
Method: Mixing, Chilling, Rolling, Baking
Cuisine: French