Sourdough Discard Pie Crust
This sourdough discard pie crust is a flaky, buttery base perfect for both sweet and savory pies, making use of leftover starter to reduce waste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 75 minutes
- Yield: 1 9-inch pie crust
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough discard
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 8 tablespoons cold unsalted butter, cut into small cubes
- 3 to 4 tablespoons ice water
- 1 teaspoon sugar (optional, for sweet pies)
Instructions
- In a large bowl, mix the flour, salt, and sugar (if using).
- Add the cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Add the sourdough discard and mix gently to combine.
- Slowly add ice water, one tablespoon at a time, mixing until the dough just comes together.
- Form the dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
- Roll out the chilled dough on a floured surface to the desired pie size.
- Place the dough into a pie dish, trim the edges, and chill again before filling and baking according to your pie recipe.
Notes
For a flakier crust, use cold ingredients and avoid overworking the dough. You can freeze leftover dough for up to a month.
Find it online: https://seasonedrecipe.com/sourdough-discard-pie-crust/