4 Ingredient Sourdough Discard Pie Crust

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!!