spring dessert

Rustic Sourdough Strawberry Pie

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Rustic Sourdough Strawberry Pie (AKA: Sourdough Discard Strawberry Galette)

There’s something magical about taking a humble sourdough discard and turning it into a buttery, flaky crust for a rustic strawberry pie. This recipe is the perfect way to use up that leftover starter while indulging in the sweet, tangy goodness of fresh strawberries. With a touch of vanilla and a hint of lemon zest, this rustic sourdough strawberry pie is sure to steal the show at your next gathering.

The best part? It’s as easy as it is delicious—no fancy pie pan required, just a bit of love and a whole lot of flavor!

Crust Ingredients:

• 120g all-purpose flour

• 113g unsalted butter, cold and cubed

• 1 tbsp sugar

• ½ tsp salt

• 60g sourdough discard (unfed)

• 1–2 tbsp ice water, as needed

Filling Ingredients:

• 2 cups fresh strawberries, hulled and sliced

• 2 tbsp sugar (adjust to taste)

• 1 tbsp cornstarch or arrowroot powder

• ½ tsp vanilla extract

• Zest of half a lemon (optional)

Topping:

• 1 egg, beaten (for egg wash)

• Coarse sugar for sprinkling

Instructions:

1. Make the crust:

• In a bowl or food processor, mix flour, sugar, and salt.

• Cut in the cold butter until it resembles coarse crumbs.

• Add sourdough discard and mix until combined. If dry, add a little ice water until the dough comes together.

• Shape into a disk, wrap, and chill for 30–60 minutes.

2. Make the filling:

• Toss strawberries with sugar, cornstarch, vanilla, and lemon zest. Let sit for 10 minutes.

3. Assemble the galette:

• Preheat oven to 400°F (200°C).

• Roll out dough on parchment into a rough circle (about 12 inches).

• Pile strawberry mixture in the center, leaving a 2-inch border.

• Fold edges over the filling, pleating as you go.

• Brush crust with egg wash and sprinkle with coarse sugar.

4. Bake:

• Bake for 35–40 minutes, until golden brown and bubbly.

• Cool slightly before slicing.

Whether you’re baking for a special occasion or just treating yourself to a slice of homemade comfort, this rustic sourdough strawberry pie is a guaranteed crowd-pleaser.

The combination of tangy sourdough crust and sweet, juicy strawberries creates a balance of flavors that’s simply irresistible. So go ahead, grab a fork, and savor every bite of this delightful, seasonal treat. After all, good things—like this pie—are meant to be shared and enjoyed.

Happy baking!

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Healthy Lemon Bliss Bars

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Healthy Lemon Bliss Bars (Gluten-Free & Naturally Sweetened)

Spring is the perfect time to refresh and renew—not just in our surroundings but also in the way we nourish our bodies. As the days grow warmer and brighter, lighter, citrus-infused treats feel like a celebration of the season. One of my favorite ways to embrace this fresh energy is with a healthy take on a classic lemon dessert. These Healthy Lemon Bliss Bars are naturally sweetened, gluten-free, and bursting with bright, tangy flavor—perfect for an afternoon treat or a guilt-free indulgence. Let’s welcome spring with a dessert that’s as vibrant and refreshing as the season itself!

Ingredients:

For the crust:

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup melted coconut oil
  • 3 tbsp pure maple syrup or honey
  • 1/2 tsp vanilla extract
  • Pinch of salt

For the lemon filling:

  • 3 eggs
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • Zest of 1 lemon
  • 1/4 cup pure maple syrup or honey
  • 1 tbsp coconut flour (helps thicken)
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions:

  1. Preheat & prepare: Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
  2. Make the crust: In a bowl, mix almond flour, coconut flour, melted coconut oil, maple syrup, vanilla, and salt. Press the mixture evenly into the pan and bake for 10-12 minutes, until lightly golden. Let it cool slightly.
  3. Prepare the lemon filling: In another bowl, whisk together eggs, lemon juice, lemon zest, maple syrup, coconut flour, vanilla, and salt until smooth.
  4. Bake: Pour the lemon mixture over the pre-baked crust and return to the oven for 18-20 minutes, until the filling is set but still slightly soft in the center.
  5. Cool & chill: Let the bars cool completely, then refrigerate for at least an hour before slicing.
  6. Serve & enjoy: Dust with a little coconut flour or powdered monk fruit for a classic look, then slice and enjoy!

These bars are refreshing, lightly sweet, and perfect for spring! 

If you love my content and want more tools for mindfulness & movement, check out my digital products on Buy Me a Coffee! Your support helps me continue creating.