This sourdough discard pie crust comes together quickly and stores well in the refrigerator and freezer! I like making a double (or triple!) batch and freezing it for later use.
If I’m being honest, I don’t love making pie crust. I don’t like the feel of butter, and I really don’t like cleaning greasy butter off of dishes. But that’s what makes this method so great! I save up my discard so I can make a large batch. Then, I can make a couple of pies without having to deal with the butter mess to make another pie crust!
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Vegetarian Option
To make this recipe vegetarian, simply use plant-based butter!
Cold Butter, Cold Discard, Cold Water
The secret to deliciously flakey pie crust is cold everything. This keeps the butter from melting, which is what makes the flakes!
As I said before, I don’t like the feel of butter, so I use my 8-cup capacity food processor to grate it! Just attach the shredder plate and you can quickly grate your butter–mess-free! This also helps keep your butter cold because it isn’t melting all over your hands while you’re trying to grate it.
Why Make Pie Crust for Pi Day?
Another reason I like making a large batch of pie crust is because March 14th is Pi Day. For some reason, I tend to forget until–you guessed it–March 14th, and then I don’t have time to make pies to share with friends and family. But now that I have pie crust in the freezer ready to use at any given moment, I just set it out that morning and it’s ready to bake and share later that day!
In case you don’t remember from math class, pi is a mathematical term that represents the ratio of the circumference of a circle to its diameter. This number is 3.14159, or 3.14 rounded!
Honestly, math has never been my strong suit and the only reason I know March 14th is Pi Day is because it’s an excuse to make (and eat) pie! Now, there are some pi enthusiasts (i.e., math nerds) who think pie should only be served on Pie Day, which is on January 23rd, and not on Pi Day, which is March 14th. But, in my opinion, every day is a good day to eat pie! And every day is a great day to spoil your friends and family with a yummy, homemade dessert!
Recommended Products
I highly recommend using pie crust shields. This crust browns (and then burns) particularly quickly if the edges aren’t protected. I put the pie crust shields on before baking and take them off when I have about 10-15 minutes left so the edges can brown slightly.
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Sourdough Discard Pie Crust
Ingredients
Instructions
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In a medium-sized mixing bowl, mix together flour, salt, and sugar. Set aside.
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In a food processor with the shredder blade attached, shred frozen butter.
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Add butter to flour mixture and cut in with a fork or pastry cutter.
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Add in sourdough discard and vinegar.
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Mix with a fork until the dough comes together. You may need to use your hands to mix.
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If the dough is dry and not coming together, add cold water, one teaspoon at a time, until the dough comes together.
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Separate dough into 2 equal portions. Shape each into a rough square and wrap in plastic wrap.
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Using a rolling pin, flatten the wrapped dough squares so they push out to the edge of the plastic wrap and form smooth sides.
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If using same day, place in refrigerator for at least 2 hours before using. If planning to use later, store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
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When baking a pie with a top and bottom crust, bake at 375 degrees for 45-55 minutes or until crust is golden brown and filling is bubbling. I recommend using pie crust shields or foil to protect the crust while baking. Remove the shields or foil 10-15 minutes before the pie is finished baking to allow the edges to brown.
Note
If storing in freezer, allow to thaw in the refrigerator before using.
