Great for both savory and sweet pies, this new take on pie crust is a delicious way to use of that extra sourdough starter that needs to be discarded regularly.
Ingredients
- 250g (about 1 cup) cold sourdough discard (100% hydration)
- 420g (about 3 1/3 cups) all-purpose flour
- 320g (about 1 cup plus 6.5 tablespoons) cold unsalted butter, cut into cubes
- 1 teaspoon salt
- 70g (just over ¼ cup) ice cold water plus more, as needed
Preparation
Combine flour and salt in a food processor; add cubes of butter and pulse on low 5-6 times. Gradually add your cold water and continue pulsing until the dough just comes together. Be careful not to over-pulse.
If you do not have a food processor, you can use a pastry blender or mix by hand, making sure to break up the butter so that your dough forms large crumbs.
As you form the dough, add a little more water if it feels dry, but stop as soon as your dough is firm enough to be formed into a ball and hold its shape--it’s fine if there are some dry spots in your dough.
The key is to make sure to not work your dough too much or the crust will become hard and dense; make sure there are little chunks of butter still visible throughout your dough as this will add to the flakiness of your crust.
Shape dough into a ball, wrap in plastic wrap, and then press down to form a flat disc and refrigerate for at least 2-3 hours before using. The pie crust can be refrigerated for up to 24 hours.
When you are ready to bake, preheat your oven to 425o F; roll out the dough and use as you would a regular pie crust.
