Sourdough Pie Crust
Use your sourdough starter (active OR discard) to make the flakiest pie crust! Makes 2 pie crusts (for 1 double-crust pie, or 2 single-crust pies).
Ingredients
- 250 grams all purpose flour
- 15 grams (1 tablespoon) sugar
- 6 grams (¾ teaspoon) salt
- 1 cup (2 sticks) unsalted butter, very cold
- 250 grams sourdough starter (active or discard), cold
- 10 grams white vinegar
Instructions
- Combine the flour, sugar, and salt in a large mixing bowl. Grate the butter with a box grater into the bowl and toss to evenly disperse. Add the starter and vinegar and stir with a fork to combine. Switch to your hands if it becomes too difficult. Add a small splash of water at a time if the mixture is too dry.Once combined, divide dough in half and press each half into a disc. Wrap tightly in plastic wrap and refrigerate 1-2 hours, until firm.Take out of the fridge 5-10 minutes before ready to roll. Roll on a lightly floured surface and proceed your pie, quiche, or tart recipe.
Notes
To freeze: Pie crust will keep in the freezer for up to 6 months. You can freeze it in disc form wrapped in plastic wrap and sealed in a freezer bag, or you can roll the crust out on a generously floured piece of parchment paper, roll up, and place in a freezer bag. Discs will need to be thawed in the fridge for 12-24 hours, rolled out dough can be thawed on the counter for 15 minutes before using.
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