Your kitchen smells like butter and warm fruit. You have a jar of sourdough discard in the fridge and you want a flaky crust that sings with tang and texture. That’s where Flaky Sourdough Discard Pie Crust comes in — it turns extra discard into a tender, layered pastry base for both sweet and savory pies.
This collection of 15 recipes shows you how to use that sourdough discard pie crust across classics and creative pies. You’ll find recipes for fruit pies, tarts, quiches, hand pies, and seasonal favorites. Each recipe gives exact measurements, clear steps, bake times, and serving tips so you can bake with confidence.
Whether you’re making a lattice berry pie, a silky lemon tart, or a savory mushroom quiche, the flaky sourdough discard pie crust adds a buttery tang and crisp layers. Save and pin the recipes you love, and get ready to make award-worthy pies from your discard.
1. Classic Apple Pie with Flaky Sourdough Discard Pie Crust
This classic apple pie uses a Flaky Sourdough Discard Pie Crust for extra tang and layered flakiness. The filling is spiced with cinnamon and brown sugar, giving a caramelized, slightly tart bite. It’s great for holidays, Sunday dinners, or anytime you want a comforting dessert.
You’ll get a crisp bottom crust that holds bubbling filling without sogginess. The aroma of baked apples and butter will fill your kitchen. This pie is for people who love warm spices and a sturdy, flaky crust.
Prep time: 25 minutes (plus 1 hour chilling)
Cook time: 1 hour
Total time: 1 hour 25 minutes
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1/2 tsp fine sea salt
- 1 tbsp granulated sugar
- 8 tbsp (1 stick / 113g) cold unsalted butter, cubed
- 1/3 cup (80g) sourdough discard, cold
- 2–4 tbsp ice water
- 1 tsp apple cider vinegar
- 6 cups sliced tart apples (about 5 medium)
- 3/4 cup packed brown sugar
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp unsalted butter, cut into small pieces (for dotting)
- 1 large egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional, for sprinkling)
Instructions
- Preheat oven to 425°F (220°C). Place a rimmed baking sheet on the middle rack.
- In a bowl, whisk flour, salt, and sugar. Add cold cubed butter. Use a pastry cutter or fingers to cut butter until pea-sized pieces remain.
- Stir in sourdough discard and apple cider vinegar, then add ice water 1 tbsp at a time until dough just holds. Don’t overwork.
- Divide dough into two discs, wrap in plastic, and chill for 1 hour.
- Toss sliced apples with brown sugar, cornstarch, cinnamon, nutmeg and a pinch of salt. Let rest while you roll crust.
- Roll one disc on lightly floured surface to fit a 9-inch pie pan. Transfer, trim excess. Fill with apple mixture and dot with 1 tbsp butter.
- Roll top crust, place over filling, crimp edges. Brush with beaten egg, sprinkle coarse sugar. Cut vents.
- Bake at 425°F for 20 minutes, then lower to 375°F (190°C) and bake 40–45 minutes until juices bubble and crust is deep golden. If edges brown too fast, shield with foil.
- Let pie cool at least 2 hours for filling to set. Doneness: filling should bubble and a toothpick in apple should slide with soft apple.
How to Serve It
- Serve slices warm with a scoop of vanilla ice cream and a sprinkle of cinnamon.
- Garnish with flaked sea salt for contrast or a lemon zest twist.
- Pair with strong coffee or a late-harvest Riesling.
- Store covered at room temperature for 2 days, refrigerated up to 4 days.
- Make ahead: freeze unbaked pie for up to 1 month; bake from frozen with 10–15 extra minutes.
2. Rustic Peach Galette with Flaky Sourdough Discard Pie Crust
This rustic peach galette highlights how Flaky Sourdough Discard Pie Crust becomes beautifully layered even without a pie pan. The peaches roast to jammy sweetness with lemon and vanilla, while the crust stays crisp.
The texture is buttery and flaky with a subtle tang from the discard. It’s ideal for summer gatherings or a simple weekend dessert that looks impressive but is easy to make.
Prep time: 20 minutes (plus 45 minutes chilling)
Cook time: 35–40 minutes
Total time: 1 hour 35 minutes
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1/2 tsp fine sea salt
- 1 tbsp granulated sugar
- 8 tbsp (1 stick / 113g) cold unsalted butter, cubed
- 1/3 cup (80g) sourdough discard, cold
- 2–4 tbsp ice water
- 1 tsp apple cider vinegar
- 4 large ripe peaches, sliced (about 4 cups)
- 1/4 cup granulated sugar
- 2 tbsp brown sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 1 large egg, beaten (for egg wash)
- Turbinado sugar for sprinkling
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- Make crust: combine flour, salt, sugar, cut in cold butter until small pea-sized. Mix in sourdough discard and vinegar, add ice water until dough holds.
- Form disk, wrap, and chill 45 minutes.
- In a bowl, toss peaches with sugars, lemon juice, vanilla, and cornstarch. Let sit 10 minutes.
- Roll chilled dough into a rough 12-inch circle on parchment. Mound peaches in center, leaving a 2-inch rim. Fold edges over fruit, pleating as you go.
- Brush crust with beaten egg, sprinkle turbinado sugar.
- Bake on the prepared sheet at 400°F for 35–40 minutes, until crust is golden and juices are bubbling.
- Cool at least 30 minutes before slicing. Doneness: crust golden, juices thickened.
How to Serve It
- Serve warm or room temperature with mascarpone or vanilla ice cream.
- Garnish with fresh mint leaves and a dusting of powdered sugar.
- Pair with chilled rosé or sweet iced tea.
- Store loosely covered at room temp for 1 day or refrigerate up to 3 days.
- Make ahead: assemble chilled galette, freeze on tray, then bake from frozen adding 5–10 minutes.
3. Lemon Custard Tart with Flaky Sourdough Discard Pie Crust
This lemon custard tart pairs a bright, silky curd with a Flaky Sourdough Discard Pie Crust blind-baked until crisp. The tang from discard complements citrus, creating a balanced finish.
The texture is smooth and glossy with a crisp, butter-layered shell. It’s perfect for tea parties, bright dessert courses, or a light finish after a big meal.
Prep time: 30 minutes (plus 1 hour chilling and blind-bake)
Cook time: 25 minutes
Total time: 1 hour 55 minutes
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1/2 tsp fine sea salt
- 1 tbsp powdered sugar
- 8 tbsp (1 stick / 113g) cold unsalted butter, cubed
- 1/3 cup (80g) sourdough discard, cold
- 2–4 tbsp ice water
- 1 tsp apple cider vinegar
- 1 large egg yolk
- 1 large egg
- 1 cup (200g) granulated sugar
- 3/4 cup fresh lemon juice (about 4–5 lemons)
- 2 tbsp lemon zest
- 6 tbsp unsalted butter, cubed (for custard)
- Powdered sugar or microplane zest for garnish
Instructions
- Preheat oven to 375°F (190°C). Place a baking sheet on rack.
- Make crust: mix flour, salt, powdered sugar, cut in cold butter. Add discard, egg yolk, and ice water until dough forms. Chill 1 hour.
- Roll dough to fit a 9-inch tart pan with removable bottom. Press, trim, and chill 30 minutes.
- Line tart shell with parchment and pie weights. Blind bake at 375°F for 15 minutes, remove weights and bake 5–8 minutes more until golden. Cool slightly.
- Reduce oven to 325°F (160°C). Whisk egg, sugar, lemon juice, and zest until smooth. Stir in butter.
- Pour custard into shell. Bake at 325°F for 20–25 minutes, until center is set but slightly wobbly.
- Cool to room temperature, then chill 2 hours to fully set. Doneness: custard should be glossy and hold a gentle jiggle.
- Dust with powdered sugar and fresh zest before serving.
How to Serve It
- Slice thin and serve with raspberry coulis or whipped cream.
- Garnish with candied lemon slices and mint sprigs.
- Pair with Earl Grey tea or a light prosecco.
- Store covered in the fridge for up to 3 days.
- Make ahead: bake tart and refrigerate; add fresh garnish before serving.
4. Salted Caramel Pecan Pie with Sourdough Discard Crust
This pecan pie gets depth from a buttery Flaky Sourdough Discard Pie Crust and a salted caramel filling. The caramel is deep and glossy; pecans add crunch and toasty flavor.
You get a sweet-salty contrast and a crust sturdy enough for the gooey filling. It’s a holiday showstopper and a favorite for nut lovers.
Prep time: 25 minutes (plus 1 hour chilling)
Cook time: 50–60 minutes
Total time: 1 hour 25 minutes
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1/2 tsp fine sea salt
- 1 tbsp granulated sugar
- 8 tbsp (1 stick / 113g) cold unsalted butter, cubed
- 1/3 cup (80g) sourdough discard, cold
- 2–4 tbsp ice water
- 1 tsp apple cider vinegar
- 1 cup corn syrup (light or dark)
- 3/4 cup packed brown sugar
- 3 large eggs, room temperature
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt, plus extra flakes for garnish
- 1 1/2 cups pecan halves
Instructions
- Preheat oven to 375°F (190°C). Place a baking sheet on middle rack.
- Make crust: combine flour, salt, sugar, cut in butter until crumbly. Add discard, vinegar, and ice water until dough holds. Chill 1 hour.
- Roll dough and fit into a 9-inch pie pan. Trim and flute edges.
- In a bowl, whisk corn syrup, brown sugar, eggs, melted butter, vanilla, and 1/2 tsp salt until smooth.
- Scatter pecans in crust and pour caramel mixture over them.
- Bake at 375°F for 50–60 minutes, until filling is set and crust golden. Cover edges if they brown early.
- Cool on a rack at least 2 hours so filling sets. Doneness: center should no longer be liquid.
- Sprinkle flaky sea salt over top before serving.
How to Serve It
- Serve with whipped cream or a drizzle of extra warm caramel.
- Garnish with toasted pecan halves and sea salt flakes.
- Pair with espresso or dark porter beer.
- Store covered at room temp for 2 days or refrigerate up to 5 days.
- Make ahead: bake, cool, then refrigerate; bring to room temperature before serving.
5. Mixed Berry Lattice Pie with Sourdough Discard Pie Crust
Bright berries and a buttery Flaky Sourdough Discard Pie Crust make this pie sing. The lattice top crisps to a golden bite while the berries combine sweet and tart notes.
This pie fits summer picnics and casual dinners. It’s juicy, fragrant, and looks beautiful with a hand-woven lattice.
Prep time: 30 minutes (plus 1 hour chilling)
Cook time: 55–65 minutes
Total time: 2 hours 25 minutes
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1/2 tsp fine sea salt
- 1 tbsp granulated sugar
- 8 tbsp (1 stick / 113g) cold unsalted butter, cubed
- 1/3 cup (80g) sourdough discard, cold
- 2–4 tbsp ice water
- 1 tsp apple cider vinegar
- 2 cups blueberries
- 2 cups raspberries
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 large egg, beaten (for wash)
- Turbinado sugar for sprinkling
Instructions
- Preheat oven to 400°F (200°C). Have a rimmed baking sheet ready.
- Make crust: mix flour, salt, sugar, cut in butter. Add discard and vinegar, then ice water until dough holds. Chill 1 hour.
- In a bowl, gently toss berries with sugars, cornstarch, lemon juice, and vanilla.
- Roll one disc into a 9-inch pie bottom, fill with berry mix.
- Roll second disc and cut into 1/2-inch strips. Weave lattice over berries, trim and crimp edges.
- Brush lattice with egg wash, sprinkle turbinado sugar.
- Bake at 400°F for 20 minutes, then reduce to 375°F (190°C) and bake 35–45 minutes until filling bubbles and crust is golden.
- Cool 2 hours for filling to set. Doneness: filling bubbles through lattice and crust is crisp.
How to Serve It
- Serve with whipped cream or vanilla ice cream and fresh mint.
- Garnish with powdered sugar or a squeeze of lemon.
- Pair with chilled white wine or lemonade.
- Store refrigerated up to 3 days; reheat slices briefly to restore crispness.
- Freeze for up to 1 month before baking; add 10 minutes if baking frozen.
6. Savory Mushroom and Gruyère Quiche with Sourdough Discard Crust
This quiche showcases a Flaky Sourdough Discard Pie Crust holding a silky egg custard with earthy mushrooms and nutty Gruyère. The sourdough tang pairs well with savory fillings.
The filling is creamy and set, while the crust stays crisp at the edges. It’s perfect for brunch, lunch, or a light dinner with salad.
Prep time: 25 minutes (plus 45 minutes chilling)
Cook time: 40–45 minutes
Total time: 1 hour 50 minutes
Ingredients
- 1 1/4 cups (160g) all-purpose flour
- 1/2 tsp fine sea salt
- 8 tbsp (1 stick / 113g) cold unsalted butter, cubed
- 1/3 cup (80g) sourdough discard, cold
- 2–3 tbsp ice water
- 1 tsp apple cider vinegar
- 1 tbsp olive oil
- 10 oz mixed mushrooms, sliced (cremini, shiitake)
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1 cup grated Gruyère
- 4 large eggs
- 1 cup half-and-half (or whole milk)
- 1 tbsp fresh thyme, chopped
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Prepare a tart pan or 9-inch pie pan.
- Make crust: whisk flour and salt, cut in cold butter, add discard, vinegar, and ice water to form dough. Chill 45 minutes.
- Sauté mushrooms in olive oil with shallot until golden and moisture evaporates. Season and cool.
- Roll dough to fit pan, press, and chill 15 minutes more. Blind bake at 375°F with weights for 12 minutes, remove weights and bake 6–8 minutes until light golden.
- Reduce oven to 350°F (175°C). Layer Gruyère and mushrooms in shell.
- Whisk eggs, half-and-half, thyme, salt, and pepper. Pour over mushrooms and cheese.
- Bake 35–40 minutes until custard is set and top lightly browned. Doneness: center should not jiggle.
- Cool 15 minutes before slicing to allow filling to settle.
How to Serve It
- Serve warm or room temperature with a crisp green salad and mustard vinaigrette.
- Garnish with extra thyme and cracked black pepper.
- Pair with a dry white wine or sparkling water with lemon.
- Store covered in the fridge for up to 3 days; reheat gently.
- Make ahead: bake, cool, and refrigerate; rewarm before serving.
7. Chocolate Chess Pie with Sourdough Discard Crust
This chocolate chess pie uses a Flaky Sourdough Discard Pie Crust to balance the dense, fudgy filling. It’s rich, cocoa-forward, and slightly tangy from the crust for contrast.
The filling becomes silky with a crackly top and deep chocolate aroma. It’s for serious chocolate lovers and makes a decadent centerpiece.
Prep time: 20 minutes (plus 1 hour chilling)
Cook time: 50–60 minutes
Total time: 1 hour 20 minutes
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1/2 tsp fine sea salt
- 1 tbsp granulated sugar
- 8 tbsp (1 stick / 113g) cold unsalted butter, cubed
- 1/3 cup (80g) sourdough discard, cold
- 2–4 tbsp ice water
- 1 tsp apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup brown sugar
- 3 tbsp unsweetened cocoa powder
- 3 tbsp all-purpose flour
- 3 large eggs
- 1/2 cup (115g) unsalted butter, melted and cooled
- 1 tbsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 375°F (190°C). Prep a baking sheet.
- Make crust as usual: mix flour, salt, sugar, cut in butter, add discard and vinegar, then ice water. Chill 1 hour.
- Roll and fit dough into a 9-inch pie pan. Trim and flute edges. Chill 15 minutes.
- In a bowl, whisk sugars, cocoa, flour, and salt. Add eggs, then slowly whisk in melted butter and vanilla until smooth.
- Pour filling into crust and bake 50–60 minutes until center is mostly set with slight jiggle.
- If crust browns too quickly, shield edges with foil.
- Cool 2 hours to let filling firm. Doneness: top should be slightly crackled and set.
- Chill for best slicing and cleaner cuts.
How to Serve It
- Serve with whipped cream or a scoop of salted caramel ice cream.
- Garnish with chocolate shavings and flaky sea salt.
- Pair with espresso or a rich stout.
- Store covered in fridge up to 4 days.
- Make ahead: bake and refrigerate; bring to room temperature before serving.
8. Maple Pumpkin Pie with Sourdough Discard Crust
This pumpkin pie blends pumpkin spice with pure maple syrup, all in a Flaky Sourdough Discard Pie Crust. The sourdough tang brightens the warm, creamy filling.
The texture is velvety and aromatic, with a crust that stays crisp against the custard. It’s ideal for fall gatherings and holiday tables.
Prep time: 20 minutes (plus 1 hour chilling)
Cook time: 50–60 minutes
Total time: 1 hour 20 minutes
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1/2 tsp fine sea salt
- 1 tbsp granulated sugar
- 8 tbsp (1 stick / 113g) cold unsalted butter, cubed
- 1/3 cup (80g) sourdough discard, cold
- 2–4 tbsp ice water
- 1 tsp apple cider vinegar
- 15 oz (425g) pumpkin puree
- 3/4 cup pure maple syrup
- 3 large eggs
- 1 cup evaporated milk
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp fine sea salt
Instructions
- Preheat oven to 425°F (220°C). Place a baking sheet on rack.
- Prepare crust: mix flour, salt, sugar, cut in butter, add discard and vinegar plus ice water until dough forms. Chill 1 hour.
- Roll and fit into a 9-inch pie pan, trim and flute edge.
- Whisk together pumpkin, maple syrup, eggs, evaporated milk, spices, and salt until smooth.
- Pour into crust and bake 15 minutes at 425°F, then reduce heat to 350°F (175°C) and bake 35–45 minutes until center is set with slight wobble.
- Cool 2 hours before slicing. Doneness: center should not be runny.
- Chill if you prefer firmer slices.
How to Serve It
- Top with whipped cream and a drizzle of maple syrup.
- Garnish with candied pecans or a cinnamon stick.
- Pair with strong coffee or spiced cider.
- Store refrigerated up to 4 days.
- Freeze unbaked crust or baked pie for up to a month.
9. Pear Almond Frangipane Tart with Sourdough Discard Crust
A crisp Flaky Sourdough Discard Pie Crust supports a nutty almond frangipane and tender poached pears. The tart is buttery, fragrant, and lightly sweet.
The frangipane adds a moist, almond-rich layer under poached pears, creating a pleasing contrast of textures. It’s elegant for dinner parties and special brunches.
Prep time: 35 minutes (plus 1 hour chilling)
Cook time: 40–45 minutes
Total time: 2 hours 15 minutes
Ingredients
- 1 1/4 cups (160g) all-purpose flour
- 1/4 cup (30g) almond flour
- 1/2 tsp fine sea salt
- 8 tbsp (1 stick / 113g) cold unsalted butter, cubed
- 1/3 cup (80g) sourdough discard, cold
- 2–3 tbsp ice water
- 1 tsp apple cider vinegar
- 3 ripe pears, peeled, halved and cored
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened (for frangipane)
- 2/3 cup powdered sugar
- 2 large eggs
- 1 cup almond flour (for frangipane)
- 1 tsp almond extract
- Sliced almonds for topping
Instructions
- Preheat oven to 375°F (190°C). Prepare a tart pan.
- Make crust: whisk flour, almond flour, salt, cut in butter, add discard and vinegar, then ice water until dough forms. Chill 1 hour.
- Poach pears briefly in simmering water with 1/2 cup sugar until just tender. Cool.
- For frangipane, beat soft butter and powdered sugar, add eggs, then almond flour and almond extract until smooth.
- Roll dough into tart pan, blind bake for 12 minutes with weights, remove and brush base with egg to seal.
- Spread frangipane in shell and arrange pears cut-side up. Sprinkle sliced almonds.
- Bake at 375°F for 35–40 minutes until filling is puffed and golden. Doneness: frangipane set and almond crust golden.
- Cool 1 hour before serving.
How to Serve It
- Serve warm with lightly sweetened whipped cream.
- Garnish with toasted almonds and a drizzle of honey.
- Pair with chamomile tea or a late-harvest white.
- Store covered in fridge up to 3 days.
- Make ahead: bake and refrigerate; bring to room temperature before serving.
10. Cherry Almond Hand Pies with Sourdough Discard Crust
These individual Cherry Almond Hand Pies use Flaky Sourdough Discard Pie Crust to create portable, hand-held treats. The almond notes lift the bright cherry filling.
The crust is crisp and layered, and the filling is juicy and fragrant. They’re ideal for picnics, school snacks, or selling at a bake sale.
Prep time: 30 minutes (plus 45 minutes chilling)
Cook time: 20–25 minutes
Total time: 1 hour 40 minutes
Ingredients
- 1 1/4 cups (160g) all-purpose flour
- 1/2 tsp fine sea salt
- 1 tbsp granulated sugar
- 8 tbsp (1 stick / 113g) cold unsalted butter, cubed
- 1/3 cup (80g) sourdough discard, cold
- 2–3 tbsp ice water
- 1 tsp apple cider vinegar
- 2 cups fresh or frozen cherries, pitted
- 1/3 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp almond extract
- 1 large egg, beaten (for wash)
- Sliced almonds for topping
Instructions
- Preheat oven to 400°F (200°C) and line baking sheet.
- Prepare crust: combine flour, salt, sugar, cut in butter, add discard and vinegar, and ice water to form dough. Chill 45 minutes.
- In a saucepan, combine cherries, sugar, cornstarch, lemon juice, and almond extract. Cook over medium until mixture thickens. Cool.
- Roll dough to 1/8-inch thickness. Cut into 4–5 inch rounds.
- Spoon 2 tbsp filling onto half of each round, brush edges with egg, fold and crimp with fork.
- Brush tops with egg and sprinkle sliced almonds and sugar.
- Bake at 400°F for 20–25 minutes until golden and bubbling. Doneness: filling bubbling at vents.
- Cool 15 minutes on rack before serving.
How to Serve It
- Serve warm with a dollop of whipped cream or a dusting of powdered sugar.
- Pack for picnics; they’re portable and sturdy.
- Pair with iced coffee or milk.
- Store in an airtight container at room temp for 1 day or refrigerate up to 3 days.
- Freeze baked hand pies up to 1 month; reheat in oven to restore crispness.
11. Molasses Shoofly Pie with Sourdough Discard Crust
This traditional molasses shoofly pie gets a Flaky Sourdough Discard Crust that balances sweet, molasses-forward filling. The crumbly top contrasts with the sticky center.
It’s full of warm, molasses aroma and a slightly tangy crust. Great for cozy mornings and old-fashioned dessert lovers.
Prep time: 25 minutes (plus 1 hour chilling)
Cook time: 40–45 minutes
Total time: 1 hour 10 minutes
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1/2 tsp fine sea salt
- 1 tbsp granulated sugar
- 8 tbsp (1 stick / 113g) cold unsalted butter, cubed
- 1/3 cup (80g) sourdough discard, cold
- 2–4 tbsp ice water
- 1 tsp apple cider vinegar
- 1 cup dark molasses
- 3/4 cup boiling water
- 3/4 cup brown sugar
- 1 large egg
- 1 1/2 cups coarse crumb topping (1 cup flour mixed with 1/2 cup brown sugar and 6 tbsp butter)
- 1 tsp baking soda
Instructions
- Preheat oven to 375°F (190°C).
- Make crust: combine flour, salt, sugar, cut in butter, add discard and vinegar, then ice water to form dough. Chill 1 hour.
- For filling, dissolve baking soda in boiling water and stir into molasses with brown sugar and egg until smooth.
- Roll crust into a 9-inch pie pan and pour molasses mixture into shell.
- Top with crumb topping evenly.
- Bake at 375°F for 40–45 minutes until top is set and slightly crisp.
- Cool at least 1 hour before slicing. Doneness: center not overly liquid; crumbs are golden.
- Serve warm or room temp.
How to Serve It
- Serve with a pat of butter or whipped cream.
- Pair with strong coffee or black tea.
- Store covered at room temp 2 days or refrigerate longer.
- Make ahead: bake and reheat briefly to serve warm.
12. Honey Fig Tart with Mascarpone and Sourdough Discard Crust
A delicate tart that pairs honeyed figs with creamy mascarpone on a Flaky Sourdough Discard Crust. The crust adds a faint tang that complements the sweet fruit.
The texture is creamy and silky with crunchy edges. It’s elegant for brunch, dessert, or a tea-time treat.
Prep time: 30 minutes (plus 1 hour chilling)
Cook time: 20–25 minutes
Total time: 1 hour 55 minutes
Ingredients
- 1 1/4 cups (160g) all-purpose flour
- 1/4 cup (30g) almond flour
- 1/2 tsp fine sea salt
- 8 tbsp (1 stick / 113g) cold unsalted butter, cubed
- 1/3 cup (80g) sourdough discard, cold
- 2–3 tbsp ice water
- 1 tsp apple cider vinegar
- 8 oz mascarpone
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 8–10 fresh figs, halved
- 2 tbsp honey
- 1 tbsp lemon juice
- Fresh thyme for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Make crust: mix flour, almond flour, salt, cut in butter, add discard and vinegar, then ice water to form dough. Chill 1 hour.
- Roll dough into tart pan and blind bake 12–15 minutes until light golden. Cool.
- Whip mascarpone, powdered sugar, and vanilla until smooth. Spread over cooled crust.
- Arrange fig halves in concentric circles over mascarpone.
- Whisk honey and lemon juice, brush lightly over figs.
- Chill 30 minutes to set, or serve immediately at room temp.
- Garnish with fresh thyme before serving.
How to Serve It
- Serve with extra honey drizzle and a dusting of powdered sugar.
- Pair with dessert wine or chamomile tea.
- Store refrigerated up to 2 days; bring to room temp before serving.
- Make ahead: blind-bake crust and refrigerate filled tart for up to a day.
13. Blue Cheese, Fig, and Walnut Savory Tart with Sourdough Discard Crust
A savory tart where a Flaky Sourdough Discard Crust holds caramelized figs, tangy blue cheese, and crunchy walnuts. The sourdough note balances savory-stinky cheese.
The tart offers contrasting textures and a gourmet flavor profile. Serve it at cocktail parties or as an appetizer for dinner.
Prep time: 30 minutes (plus 45 minutes chilling)
Cook time: 30–35 minutes
Total time: 1 hour 50 minutes
Ingredients
- 1 1/4 cups (160g) all-purpose flour
- 1/2 tsp fine sea salt
- 8 tbsp (1 stick / 113g) cold unsalted butter, cubed
- 1/3 cup (80g) sourdough discard, cold
- 2–3 tbsp ice water
- 1 tsp apple cider vinegar
- 8 oz blue cheese, crumbled
- 6–8 fresh figs, quartered
- 1/2 cup toasted walnuts, roughly chopped
- 1 tbsp honey
- 1 small shallot, thinly sliced
- 1 tbsp olive oil
- Fresh arugula for serving
Instructions
- Preheat oven to 375°F (190°C).
- Make crust: whisk flour and salt, cut in butter, add discard and vinegar, and ice water. Chill 45 minutes.
- Sauté shallot in olive oil until soft. Cool.
- Roll dough into tart pan and blind bake 12 minutes with weights, remove weights and bake 6 minutes more.
- Layer shallots, blue cheese, figs, and walnuts in shell. Drizzle honey over top.
- Bake 18–20 minutes until cheese melts and crust is golden.
- Cool 10 minutes, then top with fresh arugula before serving.
- Doneness: crust golden and cheese melted.
How to Serve It
- Serve warm on a wooden board with extra honey on the side.
- Pair with a dry white wine or a light red.
- Store refrigerated up to 2 days; reheat gently.
- Make ahead: bake and reheat for service, add fresh greens just before serving.
14. Cranberry Orange Meringue Pie with Sourdough Discard Crust
This tart cranberry-orange filling gets a billowy meringue and sits on a Flaky Sourdough Discard Crust. The crust’s tang brings balance to the citrus and berry sweet-tart notes.
The meringue is glossy and light with browned peaks. It’s a festive option for winter gatherings and holiday dessert tables.
Prep time: 35 minutes (plus 1 hour chilling)
Cook time: 40–45 minutes
Total time: 2 hours 20 minutes
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1/2 tsp fine sea salt
- 1 tbsp granulated sugar
- 8 tbsp (1 stick / 113g) cold unsalted butter, cubed
- 1/3 cup (80g) sourdough discard, cold
- 2–4 tbsp ice water
- 1 tsp apple cider vinegar
- 2 cups fresh cranberries
- 3/4 cup granulated sugar
- 1/2 cup orange juice
- 1 tbsp orange zest
- 2 tbsp cornstarch
- 3 large egg whites
- 1/2 cup granulated sugar (for meringue)
- 1/4 tsp cream of tartar
- Orange zest for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Make crust: combine flour, salt, sugar, cut in butter, add discard and vinegar, then ice water. Chill 1 hour.
- For filling, cook cranberries, sugar, orange juice, zest, and cornstarch until thick and jammy. Cool.
- Roll crust into a 9-inch pie pan and prebake 10 minutes. Cool slightly.
- Fill crust with cranberry-orange mixture.
- Whip egg whites with cream of tartar, gradually add sugar until stiff, glossy peaks form.
- Spread meringue over filling, sealing edges to crust.
- Bake at 375°F for 8–12 minutes until meringue peaks are golden. Cool 1 hour before serving.
- Doneness: meringue browned and set; filling cooled.
How to Serve It
- Serve immediately after cooling for best meringue texture.
- Garnish with orange zest and fresh cranberries.
- Pair with black coffee or dessert wine.
- Store refrigerated up to 1 day; meringue softens over time.
- Make ahead: prepare filling and crust separately; add meringue before final bake.
15. Apple-Cranberry Crumble Pie with Sourdough Discard Crust
A cozy Apple-Cranberry Crumble Pie pairs tart cranberries with spiced apples over a Flaky Sourdough Discard Pie Crust and a crunchy oat crumble. The discard crust adds tang and flaky texture.
The crumble topping is buttery and toasty, complementing the tender fruit beneath. It’s perfect for cold-weather comfort or casual entertaining.
Prep time: 30 minutes (plus 1 hour chilling)
Cook time: 55–65 minutes
Total time: 2 hours 5 minutes
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1/2 tsp fine sea salt
- 1 tbsp granulated sugar
- 8 tbsp (1 stick / 113g) cold unsalted butter, cubed
- 1/3 cup (80g) sourdough discard, cold
- 2–4 tbsp ice water
- 1 tsp apple cider vinegar
- 5 cups sliced apples (Granny Smith or Braeburn)
- 1 cup fresh cranberries
- 3/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup rolled oats
- 1/2 cup brown sugar
- 6 tbsp cold butter, cubed (for crumble)
- Pinch of salt
Instructions
- Preheat oven to 400°F (200°C) and place a baking sheet on a rack.
- Make crust: mix flour, salt, sugar, cut in butter, add discard and vinegar, and ice water. Chill 1 hour.
- Toss apples and cranberries with sugar, cornstarch, cinnamon, and nutmeg.
- Roll dough into a 9-inch deep-dish pie pan and fill with fruit.
- For crumble, mix oats, brown sugar, and salt, cut in cold butter until coarse crumbs form. Sprinkle evenly over fruit.
- Bake at 400°F for 20 minutes, then reduce to 375°F (190°C) and bake 35–45 minutes until topping is golden and juices bubble.
- Cool at least 1 hour so filling sets. Doneness: juices bubbling and crumble crisp.
- Let rest before serving for cleaner slices.
How to Serve It
- Serve warm with vanilla ice cream and a drizzle of caramel.
- Garnish with extra oats or a dusting of cinnamon.
- Pair with hot cider or spiced tea.
- Store covered in fridge up to 3 days; reheat slices to crisp topping.
- Make ahead: crumble and fruit can be prepared separately and assembled before baking.
You’ve just walked through 15 ways to fold your sourdough discard into something flaky, buttery, and crowd-pleasing. From classic apple favorites to savory tarts and handheld pies, every recipe uses a Flaky Sourdough Discard Pie Crust to add both texture and a subtle tang to the filling. Try one that matches the season or your mood, save the recipes you love, and pin this collection for easy baking nights.
Which recipe are you excited to bake first? Share your photos with friends and family — these pies were made for sharing (and praising).