Description
A delightful flaky sourdough pie crust that perfectly balances tenderness and flavor, ideal for both sweet and savory pies.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup cold butter, cubed
- 1 cup active sourdough starter or sourdough discard
Instructions
- Add 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 or mix until combined into a ball, being careful 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 and trim around the edges.
- Fold the edge of the dough under even with the rim of the pie plate, crimp the edges, or press with a fork.
- Add your cooled filling and crimp or seal the edges if making a double-crust pie.
- Bake according to your specific pie recipe.
Notes
Keep your butter cold for best flakiness. Consider resting the dough longer in the refrigerator for enhanced flavors.