Easy Sourdough Discard Pie Crust Recipe
The ultimate flaky and buttery pie crust made with sourdough discard. Perfect for chicken pot pie or sweet fruit pies.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 2 crusts
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
2 3/4 cups all-purpose flour
1 1/4 cup cold unsalted butter, cubed
1/2 cup sourdough discard, cold
2 tsp salt
2 tbsp ice water (as needed)
2 cups cooked chicken, cubed
1 cup carrots, diced
1 cup peas, frozen
1/2 cup corn
1 cup potatoes, diced
2 cups chicken broth
1 cup whole milk or heavy cream
Instructions
1. Mix flour and salt in a chilled bowl.
2. Cut in cold butter until pea-sized chunks remain.
3. Fold in cold sourdough discard until a shaggy dough forms.
4. Add ice water 1 tbsp at a time if too dry.
5. Divide into 2 discs, wrap, and chill for 1 hour.
6. Roll out one disc and fit into a pie plate.
7. Fill with chicken and vegetable mixture.
8. Top with the second rolled disc and bake at 400°F (200°C) for 45 mins.
Notes
Keep all crust ingredients very cold to ensure flakiness.
Freeze dough for up to 3 months.
Works perfectly for both sweet and savory applications.