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    Home » SOURDOUGH » DISCARD

    Buttery Sourdough Shortcrust Pastry

    Published: December 8, 2022 · Updated: November 15, 2022 by Ieva · This post may contain affiliate links · 8 Comments

    Jump to Recipe

    Sourdough discard makes a beautiful addition to shortcrust pastry, not only making it easier to work with and roll out, but also providing that wonderful signature tang that only sourdough can offer! If you are baking homemade tarts, mince pies or other delicious sweet treats for the family this weekend, why not try incorporating this simple flaky and buttery Sourodugh Shortcrust Pastry recipe into one of your bakes?

    Take Me To:
    • Why Is Sourdough Shortcrust Pastry Better?
    • Equipment Needed
    • Ingredients
      • Extra Notes On Sourdough Discard
    • Method: How To Make Sourdough Shortcrust Pastry?
    • Best Tips For Flaky Sourdough Pastry
      • Keep Everything Cold
      • Work Quickly
      • Chill The Pasty Before Rolling It Out
    • Storage
    • What To Use Sourdough Shortcrust Pastry For?
    • Looking For More Ways To Use Sourdough Discard?
    • Recipe Card

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    Why Is Sourdough Shortcrust Pastry Better?

    • Sourdough discard adds a lovely tang to both sweet and savoury pies and tarts.
    • Sourdough flavour resonates very well with traditional pie and tart fillings like apples, pears, Christmas mincemeat and even custard. It also helps cut through very sweet fillings like caramel or chocolate.
    • Sourdough shortcrust pastry is just as buttery and flaky but is a lot sturdier than regular shortcrust pastry. This means there is less chance of your tart case collapsing whilst baking or not being able to hold a heavy filling.
    • Using sourdough in shortcrust pastry helps prevent digestive issues associated with sensitivity to gluten.
    • What better way to use up some of that sourdough discard, right?
    Mince Pies made with sourdough shortcrust pastry.

    Equipment Needed

    You do not need any special equipment to make sourdough shortcrust pastry, however, if you have a food processor, we highly recommend you use it. The key to flaky shortcrust pastry is keeping it cold and using your hands to rub the butter into the flour mixture may soften the butter too much. Making shortcrust pastry in a food processor eliminates this problem. We use, love and highly recommend a Kenwood Food Processor.

    You will also need a metal spoon or a fork and a large bowl, as well as cling film or reusable beeswax paper to wrap your pastry in whilst it chills.

    Ingredients

    • plain flour: also known as all-purpose flour.
    • butter: we use unsalted, fridge-cold butter. I recommend cutting the required amount into cubes and then placing them in the fridge to firm up again before adding the butter to the pastry.
    • sourdough discard: again, it helps if your discard is fridge cold. Use a 100% hydration starter in this sourdough shortcrust recipe.
    • icing sugar: also known as powdered sugar or confectioner’s sugar. You may substitute it with caster/ superfine sugar.
    • salt: skip the salt if you’re using salted butter.
    • cold water: may or may not be needed in this recipe. Only add enough (if any) to be able to bring the pastry together, without making it wet or sticky.
    Ingredients for Sourdough Shortcrust Pastry on a wooden chopping board.

    Extra Notes On Sourdough Discard

    • Make sure you keep your sourdough discard in the fridge up to the point when you need to add it to the pastry. A key to a flaky shortcrust pastry is keeping the butter cold, and adding room-temperature ingredients will increase the overall temperature of the pastry.
    • For the measurements in this recipe to work, you will need a 100% hydration discard (unfed starter that’s made up of equal parts of flour and water).
    • Use a starter that’s not been fed for 1-2 days. The old starter that hasn’t been fed for days will be too thin, and the baked shortcrust too sour.

    Method: How To Make Sourdough Shortcrust Pastry?

    Combine flour, icing sugar and salt in a large mixing bowl (or food processor if using).

    Add the cubed cold butter, and using your fingertips, rub it into the flour mixture until the mixture resembled bread crumbs. Work quickly, ideally in a cold environment and with cold hands to ensure the butter doesn’t soften too much. If you have a food processor, we highly recommend using it. Simply pulse the mixture until the butter is mixed into the flour to look like breadcrumbs.

    Add the sourdough starter discard and mix it in quickly, ideally using a cold metal spoon or a fork. It will clump together, but try and break it up in the flour/butter mixture as much as you can. If the mixture is too dry, add 1-2 tablespoon of water.

    Tip the pastry onto a floured work surface and knead just enough to during it together into a ball. Flatten it out, then wrap it in clingfilm and place it in the fridge for at least 4 hours.

    Use it to make pie crust, tarts, tartlets or pie tops (for recipes and inspiration see the notes below)!

    Shortcrust pastry on a dark kitchen surface.
    Shortcrust pastry wrapped in cling film.
    Rolled out sourdough shortcrust pastry with a cookie cutter on top.

    Best Tips For Flaky Sourdough Pastry

    Keep Everything Cold

    First of all, make sure all of your ingredients are as cold as possible. Keep them in the fridge right up until the moment you need to add them to the pastry. Working in a cold environment, and even cooling down your hands by washing them with cold water will make a difference in how flaky your pastry will turn out. If you’re using a food processor, place the blade of it in the fridge or freezer beforehand too!

    Work Quickly

    Not only will your butter soften more if you work slowly, but the gluten in the flour will have time to further develop as you work the pastry. Working quickly will ensure that the tiny bits of butter will create a flaky pastry, and the dough that’s not been overhandled will make the pastry very crisp and melt-in-the-mouth.

    Chill The Pasty Before Rolling It Out

    Not only will the dough firm up and won’t crumble as much when you’re rolling it out, but leaving the sourdough pastry in the fridge for a few hours encourages fermentation in the flour, making it more tender and easier to digest.

    Storage

    How Long Can I Store Unbaked Sourodugh Shortcrust In The Fridge?

    Store the sourdough pastry tightly wrapped in clingfilm in the fridge for up to 3 days. Lactic acid bacteria in your sourdough discard will ensure your pastry stays fresh! Note that the longer you keep your pastry in the fridge, the stronger the sourdough tang you’ll get.

    Can I Freeze Sourdough Shortcrust Pastry?

    Just like regular shortcrust pastry, it freezes very well. You may freeze a block of pastry, or roll it out and freeze it in tart cases and tartlet moulds, if you wish. The pre-shaped pastry should be baked from frozen, whilst a block of shortcrust pastry though be thawed in the fridge and then rolled.

    What To Use Sourdough Shortcrust Pastry For?

    Pies, tarts, galettes, tartlets, mince pies… wow, my head is spinning even thinking about the endless opportunities to employ this beautiful sourdough pastry! We love making our Sourdough Mice Pies for Christmas! But if you’re reading outside of the Christmas period, here are some of our favourite evergreen recipes that use shortcrust pastry:

    • French Fruit Tart (Tarte Aux Fruits)
    • The Best Chorizo Quiche With Tomatoes
    • Brandy Pecan Pie
    • Melktert | South African Milk Tart

    Looking For More Ways To Use Sourdough Discard?

    We have you covered. We know how it goes… Baking with sourdough always comes with the never-ending search for delicious discard recipes. We absolutely love making savoury snacks with discard, such as Herby Sourdough Crackers or Cheese Crackers as well as Fruit And Seed Sourdough Crackers that go beautifully with any cheeseboard.

    But if you’re in the market for sweet treats and bakes, there’s nothing better than a Moist Sourdough Lime Drizzle Cake or Sourdough Lemon Muffins.

    For more recipes, visit our Sourdough Discard Recipe Section.

    Recipe Card

    a 12-hole muffin tin lined with thiny rolled sourdough shortcrust pastry.

    Buttery Sourdough Shortcrust Pastry

    Sourdough discard makes a beautiful addition to shortcrust pastry, not only making it easier to work with and roll out, but also providing that wonderful signature tang that only sourdough can offer! If you are baking homemade tarts, mince pies or other delicious sweet treats for the family this weekend, why not try incorporating this simple flaky and buttery Sourodugh Shortcrust Pastry recipe into one of your bakes?
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Chilling Time 30 minutes mins
    Total Time 40 minutes mins
    Course Baking
    Cuisine Sourdough, Worldwide
    Calories 1105 kcal

    Equipment

    • Food Processor optional

    Ingredients
     
     

    • 120 g plain flour
    • 80 g butter fridge-cold, cubed
    • 70 g sourdough discard 100% hydration
    • 1 tablespoon icing sugar
    • ½ teaspoon salt
    • 1 tablespoon cold water may not be needed

    Instructions
     

    • Combine flour, icing sugar and salt in a large mixing bowl (or food processor if using).
    • Add the cubed cold butter, and using your fingertips, rub it into the flour mixture until the mixture resembled bread crumbs. Work quickly, ideally in a cold environment and with cold hands to ensure the butter doesn't soften too much. If you have a food processor, we highly recommend using it. Simply pulse the mixture until the butter is mixed into the flour to look like breadcrumbs.
    • Add the sourdough starter discard and mix it in quickly, ideally using a cold metal spoon or a fork, in a chopping manner, to break the starter up. If the mixture is too dry, add 1-2 tablespoon of water.
    • Tip the pastry onto a floured work surface and knead just enough to during it together into a ball. Flatten it out, then wrap it in clingfilm and place it in the fridge for at least 4 hours.
    • Use it in to make pie crust, tarts, tartlets or pie tops (for recipes and inspiration see the notes below)!

    Notes

    We love making our Sourdough Mice Pies for Christmas! But if you’re reading outside of the Christmas period, here are some of our favourite evergreen recipes that use shortcrust pastry:
    • French Fruit Tart (Tarte Aux Fruits)
    • The Best Chorizo Quiche With Tomatoes
    • Brandy Pecan Pie
    • Melktert | South African Milk Tart

    Nutrition

    Calories: 1105kcalCarbohydrates: 113gProtein: 15gFat: 66gSaturated Fat: 41gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 3gCholesterol: 172mgSodium: 1681mgPotassium: 148mgFiber: 4gSugar: 8gVitamin A: 1999IUCalcium: 38mgIron: 6mg
    Keyword Shortcrust Pastry, Shortcrust Pastry With Sourdough Discard, Sourdough Discard Shortcrust Pastry, Sourdough Pie Crust, Sourdough Shortcrust Pastry, Sweet Shortcrust Pastry
    Tried this recipe?Let us know how it was!
    Pin for Pinterest.

    More DISCARD

    • Sourdough PIe Crust on a enamel pie plate with a grey tea towel next to it.
      Flaky Sourdough Pie Crust (Sweet or Savoury)
    • Placing sliced sourdough into a ziplock bag for storing in the freezer.
      How To Store Sourdough Bread? Best Ways To Keep It Fresh
    • Sliced Sourdough Discard Banana Bread on a black slate board on a white table.
      Sourdough Banana Bread (Made With Sourdough Discard)
    • A collage of sourdough discard recipes.
      Sourdough Discard Recipes: Best Ways To Use Up Unfed Starter

    Reader Interactions

    Comments

    1. Tavo

      December 12, 2022 at 4:19 pm

      5 stars
      Thanks for the recipe! I am always looking for new ways to use my sourdough discard and this recipe was great!

      Reply
      • Ieva

        December 12, 2022 at 6:35 pm

        Thanks for trying our recipe, Tavo! 🙂

        Reply
    2. Andrea

      December 19, 2022 at 11:29 am

      5 stars
      Using sourdough discard as a shortcrust for pastries is genius. I can’t wait to make these.

      Reply
    3. Cara

      December 28, 2022 at 7:38 pm

      5 stars
      Such a great idea that I totally never would have thought of! The sourdough discard adds such great flavor!

      Reply
    4. Beth

      January 01, 2023 at 4:47 pm

      5 stars
      I have to try this! I’ve made tons of sourdough bread and sourdough pancakes. I’ve never tried sourdough pastry before, though.

      Reply
      • Ieva

        January 02, 2023 at 8:34 am

        It’s a great way to make a dent in that sourdough discard! 🙂

        Reply
    5. Quynh

      January 09, 2023 at 4:43 pm

      5 stars
      Love this recipe! I’ll definitely save it to use again. There are so many different things I can use this crust for.

      Reply
      • Ieva

        January 10, 2023 at 8:34 am

        That’s so great! You are right, the ways you can use this recipe are endless – from sweet to savoury!

        Reply

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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