Sourdough Pie Crust
Tender, flaky, and flavorful this sourdough pie crust is perfect for both sweet and savory fillings, and is easy to make with the help of a food processor.
Ingredients
- 142 grams (1 cup) all purpose flour
- 2 grams (¼ tsp) fine salt
- 10 tbsp unsalted butter cold and cut into pieces
- 62 grams (¼ cup) sourdough discard
- 1-3 tbsp ice water
- Butter for pan
Instructions
- Add flour and salt to a food processor and pulse to combine.
- Add butter and pulse until butter is in pea sized pieces.
- Add sourdough starter and pulse until combined.
- Add water, 1 tbsp at a time, and pulse until incorporated. Stop adding water once the dough starts to come together into a ball.
- Transfer dough to a floured surface. Shape into a puck then wrap in plastic and refrigerate at least 1 hour or overnight. (Dough could also be frozen for later use).
- When ready to use, remove dough from fridge and allow to sit at room temperature for 5-10 minutes or until dough is malleable and able to be rolled out.
- Butter a pie or tart pan on bottom and sides.
- Roll out dough on a floured surface to about ⅛-inch thick. Place dough over the top of your pan and carefully press into the pan. Trim the edges around the rim of the pan with a paring knife. Crimp edges if desired.
- Poke the bottom of pie crust several times with a fork. Place in freezer for 20 minutes.
- If blind baking: preheat oven to 425°. Cover with parchment paper and fill with pie weights (dried beans or rice work great). Bake for 20 minutes. Remove parchment and weights. If bottom isn’t golden brown, return to oven without weights for a few minutes until it is.
- Fill and bake as desired.
Notes
Any dough scraps can be baked as well. Cut into leaf shapes for a decorative pie topper or leave as is and crumble over ice cream.