If you’re looking for a sweet way to use up your sourdough discard, this sourdough discard strawberry cream cheese pie is a must-try.
It’s rich, creamy, and topped with fresh summer berries—perfect for warm weather gatherings or just a treat at home. The crust is made using cold, unfed discard, just like in my sourdough discard mac and cheese, giving it that from-scratch farmhouse feel. Pair it with other seasonal favorites like my homemade peach lemonade or farmhouse-style strawberry lemonade for a fresh, homemade dessert table that feels right out of the garden.
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Why You’ll Love This Recipe
Ingredients
Recipe Tips
Keep everything cold: For the flakiest crust, make sure your butter, discard, and even your flour are cold before mixing. This helps create those buttery layers when baking.
Let the crust rest: Chill the dough for at least an hour before rolling it out. This helps the gluten relax and prevents shrinking in the oven.
Blind bake fully: Since the filling isn’t baked, make sure the crust is golden and fully baked before adding the filling to avoid a soggy bottom.
Whip the cream cheese until fluffy: Use whipped cream cheese or beat regular cream cheese with a bit of cream to get that smooth, spreadable texture.
Cool the topping before adding: Let the strawberry topping cool slightly so it doesn’t melt the cream cheese layer when you spoon it on.
Chill before slicing: Give the pie a couple of hours in the fridge to set properly—this makes for cleaner slices and better flavor.
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New to baking with discard? Be sure to check out my beginner’s sourdough discard bread for another easy loaf that doesn’t require a stand mixer.
Instructions
- Make the sourdough discard pie crust: In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter and cut it in with a pastry blender or food processor until the mixture resembles coarse crumbs. Stir in the sourdough discard and vinegar until the dough starts to come together. If it’s too dry, add a teaspoon or two of cold water. Shape the dough into a disc, wrap it in parchment or plastic wrap, and refrigerate for at least 1 hour.
- Blind bake the crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface and place it into a 9-inch pie dish. Trim and crimp the edges. Dock the bottom with a fork and line with parchment paper and pie weights or dried beans. Bake for 15 minutes, remove the weights, then bake for another 10–15 minutes or until golden brown. Let it cool completely.
- Make the cream cheese filling: In a medium bowl, whisk the whipped cream cheese, powdered sugar, and heavy cream together until smooth and fluffy. Spread evenly into the cooled pie crust and place in the fridge while you prepare the topping.
- Prepare the strawberry topping: In a small saucepan, add 1 cup of the strawberries, water, sugar, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy—about 5–7 minutes. Remove from heat and let cool slightly. Stir in the remaining fresh strawberries until well-coated.
- Assemble the pie: Spoon the strawberry topping over the chilled cream cheese filling. Smooth out the top and chill for at least 2 hours before slicing to help the layers set.
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Similar Recipes
Sourdough Discard Strawberry Cream Cheese Pie
Equipment
- Mixing bowls For preparing crust and filling
- Pastry blender or food processor: To cut the butter into the flour
- Rolling Pin To roll out the pie crust
- 9-inch pie dish: For baking and assembling
- Small Saucepan For cooking the strawberry topping
- Stand mixer For blending cream cheese and slurry
- Spatula To spread and smooth fillings
Ingredients
Crust
- 200 g sourdough discard about ¾ cup, cold and unfed
- 2 tsp white vinegar
- 1¾ cups plain flour
- 1 tsp coarse salt
- 1 tsp white sugar
- 1 cup unsalted butter cold and cut into cubes
Filling
- ¼ cup heavy cream
- 8 oz whipped cream cheese
- ¼ cup powdered sugar
Strawberry Topping
- 1 lb strawberries hulled and halved or quartered
- ⅓ cup water
- 3 tbsp cornstarch
- 2 tbsp sugar
Instructions
- Make the crust: In a large bowl, whisk together flour, salt, and sugar. Cut in the cold butter until it resembles coarse crumbs. Stir in the sourdough discard and vinegar. Form into a disc, wrap, and chill for at least 1 hour.
- Blind bake the crust: Preheat oven to 375°F (190°C). Roll out the chilled dough, place into a 9-inch pie dish, trim and crimp the edges. Dock the base with a fork. Line with parchment and add pie weights. Bake for 15 minutes, remove weights, then bake for another 10–15 minutes until golden. Cool completely.
- Make the cream cheese filling: In a medium bowl, mix the whipped cream cheese, powdered sugar, and heavy cream until smooth. Spread into the cooled crust. Refrigerate while preparing the topping.
- Make the strawberry topping: In a small saucepan, add 1 cup of strawberries, water, sugar, and cornstarch. Cook over medium heat, stirring, until thickened and glossy (about 5–7 minutes). Let cool slightly, then stir in remaining strawberries.
- Assemble the pie: Spoon the cooled topping over the cream cheese layer. Smooth the top and refrigerate for at least 2 hours before slicing.
Notes
- Keep ingredients cold for the flakiest crust.
- Let the pie chill fully before slicing for clean layers.
- Fresh strawberries work best for the topping, but thawed and drained frozen berries can be used in a pinch.
- This crust can also be used for savory pies and quiches.
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