How to Make the Most of Your Sourdough Discard: A Flaky Pie Crust Recipe

If you're like me, it always feels like a shame to dump your discard in the trash when feeding your sourdough starter. I always think: there has to be a better way to use this stuff up. For a while, I was just making more starter babies and gifting them to my friends. Unfortunately, I don't have unlimited friends so that avenue closed quite quickly, haha.

With it being the holiday season, I thought I'd try and use my discard to make a pie crust. If I can turn it into pop tarts, I should be able to make a pie crust, right?

This pie crust is super easy to make and only requires a few ingredients:

• all-purpose flour

• granulated sugar

• white vinegar or you can substitute in apple cider vinegar at 1:1.

• cold butter

• sourdough discard

Some helpful equipment:

These tools are not necessary but definitely help in making the dough a lot easier.

• mixing bowls

• food processor or pastry cutter

• rolling pin with spacers to keep your dough an even thickness

Steps

1. Combine sugar and flour, then add to your food processor.

2. Add cold butter - I cut mine into small cubes first so it works in easier. Pulse processor until pea sized crumbs start to form.

3. Add white vinegar and pulse again.

4. Dump dough into a bowl and add your sourdough discard. Mix to combine, careful not to over mix.

5. Chill for at least an hour before forming pie crust.

   
   

   

   
   

FAQs

• Do you have to use white vinegar?

No, you can opt to use apple cider vinegar instead, but the vinegar is crucial in this recipe because it helps break down the gluten.

• Why do you chill pie crust?

It helps rehardens the fat after being worked, which aids the curst in maintaining its shape while baking. It also helps the gluten relax, making it easier to roll.

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RECIPE