There are a lot of uses for pie crust in the kitchen

You can make pies, pot pies, poptarts, and more

Having a base recipe that is buttery, flaky, and delicious allows you to explore even more fun recipe

This pie crust recipe uses sourdough discard which reduces waste, adds nutrients, and gives the pie crust a nice background flavor

What does sourdough discard do In baking?

Sourdough discard is your sourdough starter that isn’t fed

That means it does have the yeast inside, but it isn’t active yeast

Sourdough discard adds flavor, nutrients, and reduces waste in the kitchen

Since you have to discard sourdough every day or every week, adding discard to recipes prevents waste and adds valuable nutrients to your recipes

Why does sourdough discard need to be cold for pie crust?

Pie crust in general needs to be cold so the butter doesn’t melt

To be flaky Pie Crust, you need chunks of butter in the dough

This also allows you to roll it out easier

If the sourdough discard is room temperature or warm, the dough will be too warm and need to be in the refrigerator longer before using it

If the discard is already cold, then it speeds up the process and allows you to use the dough sooner because you don’t need to cool it down as much

How can you increase or decrease the sourdough taste?

The classic sourdough taste increases the longer it has to ferment

If you use it right away, it will have less sourdough flavor

If you let it rest in the refrigerator for a day or two, it will have more sourdough flavor

You can leave it to ferment for up to 72 hours

Ingredients:

1 cup of flour

1 cup cold sourdough discard

2 tbsp honey

1 tsp salt

8 tbsp butter

Cold water as needed

Instructions:

In a stand mixer, mix together flour, sourdough discard, honey, and salt

Shred or thinly slice the butter and slowly add to the mixer while it is running

Allow to mix for a minute

If the dough is dry and not coming together, add 1 tbsp of cold water at a time until it forms a dough

It should not be sticky but also shouldn’t be floury

You will see chunks of butter in the dough. That’s what you want

Wrap the dough in plastic wrap and place in the refrigerator for at least 30 minutes

The dough needs to be cold

Use the pie crust in whatever recipe you need it for!