Description
A nostalgic pie crust that combines the tangy flavor of sourdough with buttery flakiness, perfect for both sweet and savory pies.
Ingredients
Scale
- 1 cup sourdough discard
- 2 cups all-purpose flour (or whole wheat/gluten-free as a substitute)
- ½ cup butter, chilled and cubed
- Pinch of salt
- 2 tablespoons ice-cold water (more as needed)
- Optional: 1 teaspoon dried herbs or spices (like rosemary or thyme)
Instructions
- In a large mixing bowl, combine flour and salt.
- Add chilled butter cubes and mix until the mixture resembles coarse crumbs.
- Gently fold in the sourdough discard.
- Slowly add ice-cold water, mixing just until the dough comes together.
- Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 60 minutes.
- On a floured surface, roll the dough out to about ⅛ inch thick.
- Transfer the rolled dough to your pie dish and trim the edges.
- If pre-baking, prick the bottom with a fork, cover with parchment and pie weights, then bake as required.
Notes
Always work with cold ingredients for the best flakiness. Don’t overmix the dough.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pie crust, sourdough, flaky crust, baking, dessert