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Why Sourdough Crust?
If you’re already a sourdough baker, you know the magic that sourdough brings to your kitchen. That tangy, rich flavor adds depth to everything from pancakes to pizza dough—and pie crust is no exception. Sourdough discard (the portion of starter you usually toss before feeding) gives this pie crust a unique tenderness and a subtle tang that complements sweet fruits perfectly. It’s also a great way to reduce kitchen waste! See a full list of ingredients at the bottom of this recipe.
Instructions:
- In a large bowl, mix flour and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
- Stir in the sourdough discard until evenly incorporated.
- Add ice water, one tablespoon at a time, just until the dough holds together when pressed.
- Divide into two discs, wrap in plastic, and chill for at least 1 hour (or overnight).
- On a baking sheet, roll out your dough to a flat disc.
- Bake at 450 degrees for 12 minutes.
- Allow it to fully cool for at least 3-4 hours.
Topping instructions:
- In a large bowl, combine the cream cheese, powdered sugar and vanilla.
- Spread onto a completely cooled pie crust, leaving an inch uncovered.
- Slice your strawberries into thin slices and pattern along the outside of the cream cheese mixture.
- Alternate with whatever design you love and speaks to you with the blueberries, strawberries and raspberries,
- Store in fridge or cold place until ready to eat.
Tips and Variations
- Make it Mini: Use mason jar lids or mini tart pans to create individual pies—great for cookouts and portion control!
- Chill the Dough: Keep your crust ingredients cold throughout the process to get the flakiest texture.
- No Sourdough? No problem. This recipe works great with any pie crust, but if you have a sourdough starter, it’s a delicious way to make use of it
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