Sourdough Pie Crust
Sourdough Pie Crust
“A sourdough pie crust is actually quite tasty. I didn't just eat the filling out of my piece of pie.”
I would love more FREE recipes and tips straight to my IN BOX!
I've been making my own pie crust for years now. I just prefer it to any store bought crust and truth be told, I often just eat the filling out of the pie -- but not this time. I actually enjoyed the crust and it made Mom's rhubarb pie even more delicious.
Prep Time: 10 min
Servings: 1 pie crust
Ingredients
For the Pie Crust:
8 Tbsp butter (cold), grated
135 g all-purpose flour, (1 cup + 1 tsp)
1/2 tsp fine sea salt
1/2 tsp granulated sugar
1 tsp white vinegar
1/2 cup sourdough discard (cold)
Preparation Steps
1. Use a cheese grater to grate the cold butter into a small bowl.
2. In a large mixing bowl, combine the flour, salt and sugar. Add the grated butter and toss with a fork, making sure the butter is coated and separated. Use a pastry cutter to cut the butter into the flour mixture, until it forms large crumbles.
3. Add the sourdough discard and vinegar to the bowl and then use a fork to incorporate them into the mixture. Switch to your hands and press the dough together until there are no dry bits left in the bowl. (If the dough is too dry, add a teaspoon of ice water.)
4. Form the dough into a disk shape and wrap in plastic wrap. Use a rolling pin to flatten the disk. (This will help smooth the edges.) Chill for at least 2 hours or up to 4 days.
5. Proceed with your pie recipe directions.
NOTE
Sourdough pie crust made with your sourdough discard is flaky, buttery, and perfect for both sweet or savory pies. This recipe makes a single pie crust. If you need 2 pie crusts for your recipe, make sure to double the ingredients.
The original recipe is from LittleSpoonFarm.
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