Description
A tender and flaky sourdough pie crust that enhances both sweet and savory pies with its rich, buttery flavor.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup cold butter
- 1 cup active sourdough starter or sourdough discard
Instructions
- Add the flour, salt, and sugar to a food processor or a large mixing bowl. Mix to combine.
- Cut or grate the cold butter into the dry ingredients. Mix until you reach a meal consistency with pea-sized pieces of butter.
- Incorporate the sourdough starter and pulse/mix until combined into a ball. Take care not to overmix.
- Cut the dough into two equal pieces and shape them into discs.
- Wrap each disc in plastic wrap and chill in the fridge for at least one hour.
- Grease a 9-inch pie plate with nonstick spray or butter and flour.
- Prepare a lightly floured work surface and roll out the pie dough.
- Drape the dough over the pie plate and fit it gently without stretching. Trim around the edges.
- Fold the edge of the dough under so it’s even with the rim of the pie plate, then crimp the edges or press with a fork.
- Add your cooled filling and crimp/seal the edges if making a double-crust pie.
- Bake according to your specific pie recipe.
Notes
For extra flakiness, chill your tools and the dough. You can freeze the discs of dough for up to three months.
