Comments on: Flaky Sourdough Starter Discard Pie Crust (Sweet or Savory) https://www.theperfectloaf.com/sourdough-pie-crust/ Learn to Bake Sourdough Bread Tue, 10 Jun 2025 14:10:44 +0000 hourly 1 By: T.ROSS https://www.theperfectloaf.com/sourdough-pie-crust/#comment-43687 Tue, 10 Jun 2025 14:10:44 +0000 https://www.theperfectloaf.com/?p=20684#comment-43687 Will blind baking this crust cause it to shrink? I have had that issue with regular crusts when blind baking with weights (the sides shrink down).

]]> By: Elaine https://www.theperfectloaf.com/sourdough-pie-crust/#comment-43433 Thu, 29 May 2025 19:06:13 +0000 https://www.theperfectloaf.com/?p=20684#comment-43433 Made this pie crust recipe for my chicken pie. Fabulous!

]]> By: Cindy https://www.theperfectloaf.com/sourdough-pie-crust/#comment-42936 Fri, 02 May 2025 09:03:28 +0000 https://www.theperfectloaf.com/?p=20684#comment-42936 Have you used frozen fruit with success? I read somewhere online to do an egg white wash on the rolled dough, let dry for 10 min before adding fruit and folding over. I noticed in your clafoutis recommends that frozen cherries are fine as is, however that is a batter recipe not a dough. Southern California is not cold enough for good stone fruit production and everything is shipped in, under ripe, so frozen actually tastes better here.

]]> By: Deborah https://www.theperfectloaf.com/sourdough-pie-crust/#comment-42709 Fri, 18 Apr 2025 11:06:48 +0000 https://www.theperfectloaf.com/?p=20684#comment-42709 Can I freeze the dough?

]]> By: Maurizio Leo https://www.theperfectloaf.com/sourdough-pie-crust/#comment-39678 Sat, 01 Feb 2025 16:12:33 +0000 https://www.theperfectloaf.com/?p=20684#comment-39678 In reply to Rafael Batista.

Amazing to hear that, Rafael!

]]> By: Rafael Batista https://www.theperfectloaf.com/sourdough-pie-crust/#comment-39078 Sat, 28 Dec 2024 20:41:46 +0000 https://www.theperfectloaf.com/?p=20684#comment-39078 This has become my go-to pie crust after I tried the galette from your cookbook! Today I tried making it in my stand mixer with the pastry beater, and the result was one of the best quiches I've ever baked 😀 Thank you Maurizio for the recipe!

]]> By: Maurizio Leo https://www.theperfectloaf.com/sourdough-pie-crust/#comment-38096 Mon, 21 Oct 2024 14:25:30 +0000 https://www.theperfectloaf.com/?p=20684#comment-38096 In reply to Francine.

Oooh amazing, Francine! Yea, this pretty much replaced all pie crusts for me once I formulated it. The texture is awesome!

]]> By: Francine https://www.theperfectloaf.com/sourdough-pie-crust/#comment-37809 Wed, 02 Oct 2024 21:37:25 +0000 https://www.theperfectloaf.com/?p=20684#comment-37809 I tried this recipe to use up some discard, but next time will make it because it is a darned good pie crust1 I went the savory route using it for chicken pot pie. Used part whole wheat and subbed in some vodka for the extra water. Thank you for posting this recipe!

]]> By: Maurizio Leo https://www.theperfectloaf.com/sourdough-pie-crust/#comment-36802 Thu, 08 Aug 2024 17:25:28 +0000 https://www.theperfectloaf.com/?p=20684#comment-36802 In reply to Ruth.

For blind baking, I'd say around 15-20 bake time until you see the crust become golden brown.

]]> By: Maurizio Leo https://www.theperfectloaf.com/sourdough-pie-crust/#comment-36800 Thu, 08 Aug 2024 17:24:44 +0000 https://www.theperfectloaf.com/?p=20684#comment-36800 In reply to chef bina.

I don't sorry!

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