Easy Sourdough Discard Pie Crust
This easy sourdough discard pie crust is flaky and tender! This recipe makes a double pie curst for the top and bottom of a pie. If you only need a bottom pie crust, cut the recipe in half.
Ingredients
- 2 cups all purpose flour
- 1 cup cold butter
- 1 tsp salt
- 1/2 cup sourdough discard flat and runny
- 1/2 cup ice water
Instructions
- This recipe makes a top and bottom pie crust. If you only need a bottom crust, cut the ingredients in half.
- In a large bowl whisk together the flour and salt. Cut up the cold butter into 1/4 inch chunks and add it to the dry ingredients.2 cups all purpose flour, 1 cup cold butter, 1 tsp salt
- Use a fork or pastry cutter to blend the butter into the flour mixture until small pea-size chunks form, taking care not to over mix.
- Pour the sourdough discard into the pie dough, then stir with a fork until blended. Add the cold water to the dough 1 tablespoon until all of the dough is damp.1/2 cup sourdough discard, 1/2 cup ice water
- Form the dough into a disk, cover with plastic wrap, and refrigerate for 1 hour and up to 3 days for a long ferment. When ready to bake, divide the dough into two equal portions with a bench scraper, about 310 grams each. Follow the instructions on your recipe.
Notes
- Do not add too much water- stop when all of the flour is moist.
- .Use the scoop and level method to measure the flour. Scoop the flour into the measuring cup, then level off with the back of a knife.
- Use cold butter and ice cold water for best results.
- This dough is made with a sourdough starter at 100% hydration. You may need to add more or less water to your dough based on the moisture content of your starter.
Nutrition
Calories: 1138kcalCarbohydrates: 238gProtein: 32gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 2338mgPotassium: 335mgFiber: 8gSugar: 1gCalcium: 52mgIron: 15mg
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