Graham Cracker Pie Crust with Sourdough Discard

Buttery, delicious graham cracker pie crust has never been better with the addition of a little bit of sourdough discard. This pie crust is quick to assemble, bake and then fill with your favorite pie filling. Perfect for custard pies, no-bake pie filling and pudding pies, this graham cracker pie crust with sourdough discard is sure to be a family favorite.

5 from 1 vote

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Prep Time 15

Cook Time 8

Total Time 18

Course Dessert, pie

Cuisine American

Servings 9.5 inch pie

Ingredients

220 grams crushed graham cracker about 2 cups or 2 sleeves
45 grams brown sugar about 1/4 cup
40 grams sourdough discard 100% hydration, about 2 Tablespoons
113 grams unsalted butter, melted about 8 Tablespoons
a pinch of salt

Instructions

Preheat the oven to 350ºF.
Add the graham crackers to a blender and pulse until the graham cracker turns into crumbs, before it turns into a powder. There's a fine line between graham cracker powder and chunks of graham crackers. Somewhere in the middle is the best texture for this graham cracker crust.
To a medium-sized bowl add the graham cracker crumbs and brown sugar. Mix together with your hands until combined.
To a small bowl, add sourdough discard, melted butter and a pinch of salt. Whisk together. Add to the graham cracker mixture and mix together with a spoon. Press the spoon on the side and bottom of the bowl as you go, mixing the sourdough discard in with the graham cracker crumbs. When the butter and sourdough mixture are properly mixed, you should not be able to see any bits of sourdough discard left, just a crumbly and buttery graham cracker mixture.
To a 9.5 inch pie pan (see recipe notes if you have a different size pie pan) add the graham cracker mixture. Evenly pat and pack the graham cracker mixture, moving from the center out. Press the back of a measuring cup near the edge of the pie plate to help form the pie crust. See video for example.
Bake the pie crust for about 8 minutes until you can smell the graham cracker and the crust looks a little bit puffed up and baked together.
Let the crust cool before filling with your desired pie filling. Enjoy!

Notes

Pie Pan: This recipe was made in a glass 9.5 inch pie pan. If you want to use a smaller pan and you like a lot of graham cracker pie crust, don't cut down the recipe - just fill the smaller pan with the graham cracker crust. Bake for an extra minute or two. This recipe will probably work just fine as-is in a 10 inch pie pan.

Sourdough Discard: I feed my starter with equal weights of water and flour for a 100% hydration starter. If your starter is fed differently, you will want to adjust the amount of flour called for in the recipe; adding more flour for a starter that is fed with a higher percentage of water and less flour for a lower hydration starter. The longer your discard sits in the fridge, the more “tang” it will have. I prefer using a younger discard in this recipe to balance with the other flavors.

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