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Sourdough Discard Strawberry Cream Cheese Pie

A cozy farmhouse-style pie made with a buttery sourdough discard crust, creamy whipped filling, and a fresh strawberry topping. It's the perfect make-ahead dessert for summer gatherings or slow evenings at home.
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Prep Time:30 minutes
Cook Time:25 minutes
Chill Time:2 hours
Course: Dessert
Cuisine: American, farmhouse
Keyword: farmhouse dessert, sourdough, sourdough discard, sourdough discard pie, strawberries, strawberry cream cheese pie
Servings: 8 servings

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.