Sourdough Pie Crust Recipe
This recipe provides a straightforward method for making a flaky, tender sourdough pie crust using sourdough discard. The crust combines the tangy depth of sourdough with the richness of butter for a delicious foundation ideal for sweet or savory pies.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (pre-baking or baking time depends on pie recipe)
- Total Time: 1 hour 15 minutes (including chilling time)
- Yield: One 9-inch pie crust 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups all-purpose flour
- 1 Tablespoon granulated sugar
- ½ teaspoon table salt
Wet Ingredients
- 8 Tablespoons salted butter, very cold and cubed
- ½ cup sourdough discard, cold
- Ice water, as needed
Instructions
- Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, sugar, and salt to ensure even distribution of ingredients.
- Incorporate Butter: Using a pastry cutter, cut the cold, cubed butter into the flour mixture until it resembles pea-sized pieces. If using a food processor, pulse the dry ingredients, then add the butter cubes and pulse several times for a similar texture.
- Add Sourdough Discard: Stir or pulse in the sourdough discard until the dough becomes shaggy and just starts to cling together. If the dough is too dry, gradually add ice water one teaspoon at a time to help it bind.
- Form Dough Disc: Turn the dough onto a lightly floured surface. Use your hands to press and knead it gently until it forms a cohesive disc.
- Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate it for at least one hour to firm up and develop flavor.
- Roll Out Dough: After chilling, place the dough on a clean, floured surface and use a floured rolling pin to roll it out into a 12-inch (30 cm) circle. Lift and flour the dough underneath as needed to prevent sticking.
- Fit and Shape Crust: Transfer the rolled dough carefully to a pie plate. Trim, crimp, or flute the edges as desired. Proceed with your pie filling or blind baking according to your pie recipe instructions.
Notes
- Using very cold butter helps create a flaky crust by preventing the fat from melting prematurely.
- The sourdough discard adds tanginess and enhances the crust’s texture and flavor.
- If the dough is not clinging together, ice water can be added gradually but sparingly to avoid a tough crust.
- Chilling the dough helps relax gluten and prevents shrinkage during baking.
- This crust can be blind baked or used as a base for any pie requiring a traditional pie dough.
Keywords: sourdough pie crust, pie dough, flaky pie crust, sourdough discard recipe, homemade pie crust, baking with sourdough
Find it online: https://platedbyemma.com/sourdough-pie-crust-recipe/
