Sourdough Pie Crust
This sourdough pie crust offers a delightful twist on the traditional recipe by incorporating sourdough discard, resulting in a tender, flaky texture with subtle tangy notes. The fermentation process not only enhances digestibility but also creates a more complex flavor profile that complements both sweet and savory fillings. This versatile crust can be made ahead and stored in the refrigerator or freezer, making it perfect for busy baking schedules.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons butter
- 1/2 cup sourdough discard
Instructions
- Mix flour and salt in a food processor or large bowl
- Cut in cold, cubed butter until pea-sized pieces form
- Add sourdough discard and mix until dough comes together
- Adjust consistency with ice water or flour if needed
- Optional: Ferment dough overnight at room temperature
- Roll to 1/8" thickness on floured surface
- Transfer to 9" pie pan and shape edges
- Use as directed in your pie recipe
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