Create the perfect all-butter pie crust with a potato flake starter for a flaky, flavorful foundation to any pie. A buttery, flaky pie crust is the foundation of a delicious homemade pie, and this all-butter, sourdough version is no exception.
Potato flake sourdough discard enhances the crust’s depth of flavor while also making it easier to digest. Whether you’re making a classic apple pie, a pumpkin pie, a summery berry pie, or a savory quiche, this crust will become a go-to potato flake sourdough discard recipe.
Why Use Potato Flake Sourdough Starter in Pie Crust?
Adding potato flake starter discard to your pie crust may not be traditional, but it has some incredible benefits:
Richer Flavor: The mild tang of the starter enhances the buttery goodness without overwhelming it.
Flakier Texture: The acidity gently softens the gluten for a more tender, flaky crust.
Less Waste: A perfect way to use up extra sourdough discard instead of tossing it.
Easier to Work With: The added hydration makes the dough smoother and simpler to roll.
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Tools Needed
- Large bowl
- Pastry blender, two forks, or food processor
- Measuring cups and spoons
- Rolling pin
- Plastic wrap
- Bench scraper (optional)
Ingredients
This recipe makes two single crusts or one double crust.
- 2 1/2 cups (300g) unbleached all-purpose flour
- 1 teaspoon table salt
- 16 tablespoons (227g) unsalted butter, cold*
- 1/2 cup-3/4 cup cold potato flake sourdough starter discard (if it is not cold, add ice cubes to chill before using)
*If you use salted butter, reduce the salt to 1/2 teaspoon.
How to Make All-Butter Pie Crust With a Potato Flake Starter
Cube the Butter
Dice the cold butter into small cubes or thin slices. Place in the freezer for 5-10 minutes to help keep it cold throughout the duration of mixing the dough.
Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour and salt. This ensures the salt is evenly distributed, which helps create a consistent dough.
Cut in the Butter
Add cold butter to the flour mixture and use a pastry blender or two forks, to cut it into the flour. The goal is to create a crumbly texture with some pea-sized pieces of butter still visible. These small butter pockets will melt during baking, creating a flaky crust.
Incorporate the Potato Flake Starter
Drizzle in the cold sourdough discard a little at a time, tossing the mixture with a fork or your hands. Continue adding the discard until the dough begins to come together. Grab a handful—if it holds together easily without crumbling, it’s ready. If dry patches remain, add a bit more starter until fully combined.
Form and Chill the Dough
Using your hands, quickly gather the dough into a dough ball and divide it in half.
Shape each half into a disk and wrap it tightly in a piece of plastic wrap. Chilling the dough for 24 hours to allow for fermentation. If needed right away, chill for at least 30 minutes.
If chilled longer than 30 minutes, let it sit at room temperature for 10–15 minutes before rolling.
Roll Out the Dough
Lightly flour your work surface and rolling pin. Roll the dough out to about 1/8-inch thick, turning occasionally to prevent sticking, adding more flour if needed. If cracks form, gently press them back together.
TIP: Use a gluten free flour for rolling out the dough if wanting to avoid adding unfermented flour to the crust for health reasons.
Use in Your Favorite Pie Recipe
An easy way to transfer your pie dough is to gently roll the dough up around your rolling pin, ensure that it is dusted with flour to prevent sticking.
Transfer the rolled-out dough to a pie plate, trim the edges, and fill with your chosen pie filling.
Follow your recipe’s instructions for blind baking or baking with filling.
Pro Tips for the Best Homemade Pie Crust
- Keep Everything Cold: Cold butter and starter help create flakiness. If the dough starts to warm up while rolling, place it in the fridge for 10 minutes.
- Don’t Overwork the Dough: Too much mixing develops too much gluten, making the crust tough instead of tender.
- Use a Gentle Touch: When rolling, start from the center and work outward in even strokes.
- Blind Baking? Use Pie Weights: To keep the crust from puffing up when pre-baking, use parchment paper and pie weights or dried beans.
- Freeze for Later: Wrapped tightly and placed in a freezer bag, this dough can be frozen for up to 2 months. Thaw overnight in the refrigerator before rolling.
Other Ways to Mix Pie Dough:
Making Pie Crust Dough in a Stand Mixer
Using a stand mixer with the paddle attachment is an easy way to mix the pie crust ingredients. Combine flour and salt in the bowl, then mix in cold, cubed butter on low speed until pea-sized crumbs form (about 1-2 minutes). Slowly add cold starter, one tablespoon at a time, until the dough just starts to clump together. Shape into a disk, wrap in plastic, and chill as directed above before rolling.
Making Pie Crust Dough in a Food Processor
A food processor is another great way to speed up the process while keeping the butter cold for a flakier crust. Pulse flour and salt a few times, then add cold butter cubes and pulse until pea-sized pieces form. Slowly drizzle in cold discard starter while pulsing until the dough starts to come together. Form into a disk, wrap, and refrigerate as directed above before rolling.
Common Troubleshooting
Dough is too crumbly: Add a teaspoon of cold water or more discard until it holds together.
Dough is too sticky: Sprinkle a little extra flour while rolling, but avoid adding too much or the crust may become tough.
Crust shrinks when baked: Avoid stretching the dough when placing it in the pie pan; gently ease it in.
Pin for later and share with a friend:
This all-butter pie crust with a potato flake starter is a must-try for bakers craving a rich, flavorful, and flaky crust. Whether you’re a seasoned baker or a beginner, this simple and versatile recipe will elevate your homemade pies.
Try it with your favorite fillings and let us know how it turns out!
If you decided to use this recipe the next time you bake pies, I would greatly appreciate if you came back and gave it a 5-star review! It helps me out so much!
I also love seeing all of the delicious creations you make! Share your best pic over on instagram and give me a tag @littletennesseehome
All-Butter Pie Crust with a Potato Flake Starter
Equipment
- Large bowl
- Pastry blender, two forks, or food processor
- measuring cups and spoons
- Rolling Pin
- Plastic wrap
- Bench Scraper (optional)
Ingredients
- 2 1/2 cups 300g unbleached all-purpose flour
- 1 teaspoon table salt
- 16 tablespoons 227g unsalted butter, cold*
- 1/2 cup-3/4 cup cold potato flake sourdough starter discard if it is not cold, add ice cubes to chill before using
Instructions
- Dice the cold butter into small cubes or thin slices. Place in the freezer for 5-10 minutes to help keep it cold throughout the duration of mixing the dough.
- In a large mixing bowl, whisk together the flour and salt. This ensures the salt is evenly distributed, which helps create a consistent dough.
- Add cold butter to the flour mixture and use a pastry blender or two forks, to cut it into the flour. The goal is to create a crumbly texture with some pea-sized pieces of butter still visible. These small butter pockets will melt during baking, creating a flaky crust.
- Drizzle in the cold sourdough discard a little at a time, tossing the mixture with a fork or your hands. Continue adding the discard until the dough begins to come together. Grab a handful—if it holds together easily without crumbling, it’s ready. If dry patches remain, add a bit more starter until fully combined.
- Using your hands, quickly gather the dough into a dough ball and divide it in half.
- Shape each half into a disk and wrap it tightly in a piece of plastic wrap. Chilling the dough for 24 hours to allow for fermentation. If needed right away, chill for at least 30 minutes.
- If chilled longer than 30 minutes, let it sit at room temperature for 10–15 minutes before rolling.
- Lightly flour your work surface and rolling pin. Roll the dough out to about 1/8-inch thick, turning occasionally to prevent sticking, adding more flour if needed. If cracks form, gently press them back together.
- Transfer the rolled-out dough to a pie plate, trim the edges, and fill with your chosen pie filling. Follow your recipe’s instructions for blind baking or baking with filling.
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