Description
A delightful and flaky pie crust made with sourdough discard, bringing a unique flavor and texture to your pies.
Ingredients
Scale
- 1 cup sourdough discard
- 1½ cups all-purpose flour (or whole wheat flour for nuttier flavor)
- ½ cup cold butter, cut into cubes (or coconut oil for dairy-free)
- 2 tablespoons sugar (or honey/maple syrup)
- 1 teaspoon salt
- 4–5 tablespoons ice water
Instructions
- In a large mixing bowl, combine sourdough discard, all-purpose flour, cold butter, sugar, and salt until the mixture resembles coarse crumbs.
- Drizzle in ice water and mix until the dough comes together; avoid overworking it.
- Shape the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- On a lightly floured surface, roll the chilled dough into a circle about 1/8 inch thick.
- Transfer to a pie pan, pressing down gently and trimming edges for crimping.
- Crimp edges if desired and pre-bake at 375°F for 10-15 minutes for wet fillings.
- Fill with your desired pie filling and bake according to the recipe.
Notes
Keep ingredients cold for best flakiness and avoid overworking the dough. Consider using pie weights when pre-baking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: sourdough, pie crust, flaky crust, baking, family recipe