Lievito Madre Discard Pie Dough / Pasta Frolla

This Lievito Madre pie crust is the perfect way to use up your pasta madre discard. It makes two buttery, flaky crusts with a subtle tang from the sourdough! Use it for pies, crostatas or rustic galettes.

A homemade pie dough adds something special to any sweet or savory pie recipe. My Italian pie crust recipe is a favorite, but since making my  lievito madre starter, I’ve been creating new pasta madre discard recipes, starting with my lievito madre discard soda bread and now this lievito madre pie dough!

Lievito madre is a stiff sourdough starter with lower hydration. Using the discard to make a pasta frolla adds the fermented benefits of sourdough, while also making the dough easier to handle. The result is a tender, flaky pie crust that’s so delicious, it might become your new go-to recipe!

Why I Love This Recipe

• It’s a great way to use your pasta madre discard while still getting a flaky, tender crust with subtle sourdough flavor.
• This lower-hydration pie dough is easier to handle than typical sourdough crusts. It’s more pliable and oven-ready in under an hour.

Ingredient Notes

• Lievito madre discard (about 3 days old): Adds a light sourdough flavor and helps create a tender, flaky crust.
• All-purpose or 00 flour: The base of the dough; 00 flour gives the lievito madre pie dough a softer, more delicate texture.
• Vanilla extract: Brings a subtle sweetness and warmth to the crust.
• Salt: Enhances the flavor of the crust. Use a pinch or ¼ teaspoon if your butter is unsalted.
• Granulated sugar: Just enough to lightly sweeten the dough as well as to promote browning in the crust.
• Butter: Room temperature butter makes the crust soft, rich, and perfectly flaky.
• Eggs: One whole egg plus one egg yolk adds moisture and richness while helping the dough come together smoothly.

How to Create Lievito Madre Discard

To get discard for this recipe, simply feed your lievito madre as usual by refreshing it with flour and water, then set aside the portion you would normally remove before the next feeding. That removed portion is your discard!

Store it in the fridge in a sealed container and use it within three days to make this lievito madre pie dough.

How to Make Lievito Madre Pie Dough

In the bowl of a mixer or food processor add the flour, lievito madre, discard cut into pieces, softened butter in cubes, egg, egg yolk, vanilla sugar and salt then combine until it comes together to form a dough.

Move to a flat surface and form into a ball, wrap in plastic wrap then refrigerate for one hour before using in your favorite recipes.

Using Lievito Madre Pie Dough

Use this lievito madre pie dough recipe with any sweet or savory pies! Here are a few ideas to try:

• Classic Italian Crostata
• Nutella Hand Pies
• Italian Apple Pie
• Easy Caramel Apple Galette
• Turkey Pot Pie

Storage

• Store: This recipe makes enough for two lievito madre pie crusts, so it’s perfect if you want to save one for later. Wrap the dough tightly in plastic wrap and keep in the fridge for up to 3 days. If it feels too firm when you’re ready to roll it out, rest it at room temperature for 10–15 minutes.
• Freeze: To freeze, wrap each portion in plastic wrap and pop them into a freezer-safe bag or container. They’ll keep well for up to 2 months. When you’re ready to use one, thaw it in the fridge overnight, then let it sit out a bit before rolling.

More Lievito Madre Recipes

• Lievito Madre Rolls
• Lievito Madre Focaccia
• Easy Lievito Madre Bread
• Lievito Madre Pizza Dough
• Lievito Madre Chocolate Chip Cookies

I love making so many recipes with my lievito madre and this Lievito Madre Pie Dough is one of my favourites, I hope you enjoy it too! Enjoy!