The Starter Jar's Ultimate Sourdough Pie Crust: Achieve Flaky, Tender Results for Every Bake

Step 1

In a large mixing bowl, whisk together the all-purpose flour and fine sea salt until well combined. This ensures even distribution of flavor throughout your crust.

Step 2

Add the very cold, cubed unsalted butter to the flour mixture. Use a pastry blender, your fingertips, or a food processor to cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.

Step 3

Pour the active sourdough discard over the flour and butter mixture. Gently mix it in with a fork or your hands until it starts to come together.

Step 4

Drizzle in 50ml of ice water, mixing gently until the dough just begins to form. If the dough is too dry, add the remaining ice water one tablespoon at a time, being careful not to overmix.

Step 5

Divide the dough into two equal portions. Gently flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days) to chill thoroughly.

Step 6

On a lightly floured surface, roll out one chilled dough disc into a 12-inch circle, approximately 1/8 inch thick. Carefully transfer the rolled dough into a 9-inch pie plate.

Step 7

Trim the edges of the pie crust, leaving a 1/2-inch overhang. Fold the overhang under and crimp the edges decoratively. Repeat for the second crust if making two.

Step 8

Prick the bottom of the pie crust all over with a fork. Place the pie plate back in the refrigerator for another 15-20 minutes to ensure the butter remains firm.

Step 9

Preheat your oven to 400°F (200°C). Line the chilled pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes, then remove the weights and parchment, and continue baking for another 10-15 minutes until lightly golden. This creates a beautifully crisp base for your pie.