Easy Pie Dough Recipe with Sourdough Discard (Optional)
My love for baking pies began when I was 15, starting with a lemon meringue pie. Though my first attempt wasn’t perfect (hello, floating meringue!), it sparked a passion for pie-making. Over the years, I’ve experimented with different ingredients, but I always come back to using Tenderflake lard or sometimes butter for a rich, flaky crust.
Pies are perfect for batch-making; one is never enough! They freeze beautifully, so you’re always ready for guests or a last-minute dessert or potluck addition. Adding sourdough discard to the dough gives it extra elasticity and a subtle flavor that elevates both sweet and savory pies. Plus, if you don’t have sourdough discard, just replace it with 1/2 to 1 cup of cold water.
Whether you're an experienced baker or just starting, I hope you enjoy this recipe. And to help, I’ve included a quick video tutorial!
IIngredients
5 1/2 cups all-purpose flour (or 6 cups cake and pastry flour)
2 tsp salt
1 lb (454 g) lard (e.g., Tenderflake)
1 egg
1 tbsp vinegar
1/4 cup sourdough discard
Approx. 1/3 cup cold water
Instructions
In a large bowl, whisk together flour and salt.
Cut in lard with a pastry cutter, food processor, or knives until the mixture resembles coarse oatmeal.
In a small bowl, whisk egg and vinegar, then add to the flour mixture along with the sourdough discard.
Stir with a wooden spoon until dough begins to come together, then knead briefly with your hands until smooth.
Turn onto a floured surface, shape into a ball, and avoid overmixing.
Divide dough into 4-5 portions. Wrap and refrigerate for at least 1 hour before using.
Storage
Keep in the fridge until needed, letting it sit at room temperature for an hour before rolling.
Dough can be frozen for several months.
Tip
