If you’re like me, you often find yourself with a jar of sourdough discard after feeding your starter. Sourdough discard is a baker’s blessing in disguise. Rather than letting that precious discard go to waste, why not turn it into something delicious and nutritious? Allow me to introduce you to my Sourdough Discard Pie Crust! This is not only a fantastic way to utilize your sourdough discard, but also a healthier, gut friendly option than your traditional pie crust.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
If you are new to sourdough making and bread, check out my post on Organic Sourdough Bread. If you don’t have a sourdough starter and want to start that journey, you can purchase my personal sourdough starter here.
Double this recipe if you are making something such as an apple pie, where you need a top and bottom crust.
Why You Should Be Eating Sourdough
Easy to Digest
The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach!! Most of the work is done before you consume, making it much easier on your gut.
Lower Glycemic Index
Sourdough is fermented in a way that depletes bad starches within it. Your blood sugar won’t rise drastically upon eating it.
Better for Gluten Sensitivity
The longer fermentation time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it.
Provides Healthy Bacteria
Sourdough is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.
Made with 2 Simple Ingredients
Real sourdough starter contains only 2 ingredients: flour & water, and salt.
Macros & Nutrients
Sourdough is packed with nutrients, healthy carbs, protein, fiber, iron and vitamins like potassium, folate & vitamin B. It is not high in calories either.
Ingredients
- 3/4 cup all purpose flour (organic)
- 1/2 tsp salt
- 1/2 cup (8 tbsp) grass-fed butter (cold & cubed)
- 1/2 cup sourdough discard
- 2 tbsp monk fruit (or sweetener of choice – Optional depending on if you are making something sweet with it)
How To Make It
- Add the dry ingredients (all-purpose flour, salt, and monk fruit) to a large bowl and whisk to combine.
- Grate in the cold butter and press it into the dough with a fork or pastry cutter until pea-sized pieces are fully incorporated into the flour mixture and no dry bits remain. Do not overmix, or the butter will begin to melt and the pie dough will be greasy.
- Add the sourdough discard and stir until the pie dough comes together. Turn the pie dough out onto a lightly floured surface. Fold the dough over onto itself until all the flour is incorporated. Do not knead the dough & minimize the time you are touching the dough with your hands. Kneading will cause the butter to melt and the dough to become greasy & sticky.
- Wrap the dough in a piece of plastic wrap and chill in the fridge for at least an hour or up to 3 days before use.
- Grease a 9″ pie plate. Prepare a lightly floured work surface and use a floured rolling pin to roll out the pie dough. The pie dough should be 1/8″ thick and 3 inches wider than the pie plate. So, for a 9″ pie plate, the dough should be rolled into a 12″ circle.
- Drape the dough over the pie plate and gently fit it without stretching, so the sides drape over the curves of the pie plate. Use scissors to trim around the edges if so everything is even if you would like (I don’t do this unless I am trying to make it look fancy haha). Crimp the edges with your hands or press with a fork. If it takes longer than 5 minutes to roll and set the dough in the pie plate, chill the pie plate and dough for 30 minutes before filling it and baking. This will help the pie crust maintain its shape and not shrink so much.
- Add whatever pie filling you are using. Make sure it is completely cooled so it doesn’t make your crust greasy and melted. Follow the baking instructions for the time and temperature of the particular pie you are baking & enjoy!!
Tips for the Perfect Crust
- Work with very cold butter and quickly – If you look closely, you should see little flecks of butter in your pie dough once it is rolled out. Not being fully mixed in with the dough is how the pie crust gets its flakiness. So, work quickly and keep the dough cold. Allowing it to set at room temperature will cause the butter the soften/melt and the dough to become greasy.
- Do not overmix or knead the pie crust – Again, you want those flakes of butter in there and your hands will melt the butter and make your pie greasy if you do this.
- Measure the rolled-out dough – You want to make sure it will fit on the pie plate you are using.
- Don’t stretch the dough to fit the pie plate – Stretching will cause your crust to shrink once you bake it. This is why rolling it out to the correct size is so important.
- Use a pie shield or cover the crust in aluminum foil if the edges are browning too quickly when you are baking your pie. This will allow the filling to continue baking while protecting the crust.
Can You Freeze The Dough?
Yes! You can freeze this dough for up to 3 months. You can also keep it in the fridge for up to 3 days before using it.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
4 Ingredient Sourdough Discard Pie Crust
If you’re like me, you often find yourself with a jar of sourdough discard after feeding your starter. Sourdough discard is a baker's blessing in disguise. Rather than letting that precious discard go to waste, why not turn it into something delicious and nutritious? Allow me to introduce you to my Sourdough Discard Pie Crust! This is not only a fantastic way to utilize your sourdough discard, but also a healthier, gut friendly option than your traditional pie crust.
Ingredients
Instructions
-
Add the dry ingredients (all-purpose flour, salt, and monk fruit) to a large bowl and whisk to combine.
-
Grate in the cold butter and press it into the dough with a fork or pastry cutter until pea-sized pieces are fully incorporated into the flour mixture and no dry bits remain. Do not overmix, or the butter will begin to melt and the pie dough will be greasy.
-
Add the sourdough discard and stir until the pie dough comes together. Turn the pie dough out onto a lightly floured surface. Fold the dough over onto itself until all the flour is incorporated. Do not knead the dough & minimize the time you are touching the dough with your hands. Kneading will cause the butter to melt and the dough to become greasy & sticky.
-
Wrap the dough in a piece of plastic wrap and chill in the fridge for at least an hour or up to 3 days before use.
-
Grease a 9" pie plate. Prepare a lightly floured work surface and use a floured rolling pin to roll out the pie dough. The pie dough should be 1/8" thick and 3 inches wider than the pie plate. So, for a 9" pie plate, the dough should be rolled into a 12" circle.
-
Drape the dough over the pie plate and gently fit it without stretching, so the sides drape over the curves of the pie plate. Use scissors to trim around the edges if so everything is even if you would like (I don't do this unless I am trying to make it look fancy haha). Crimp the edges with your hands or press with a fork. If it takes longer than 5 minutes to roll and set the dough in the pie plate, chill the pie plate and dough for 30 minutes before filling it and baking. This will help the pie crust maintain its shape and not shrink so much.
-
Add whatever pie filling you are using. Make sure it is completely cooled so it doesn’t make your crust greasy and melted. Follow the baking instructions for the time and temperature of the particular pie you are baking & enjoy!!
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
