Easy Homemade Sourdough Discard Pie Crust Recipe
So buttery and flaky! This easy homemade sourdough discard pie crust recipe is so good! Works for sweet or savory pies!
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Ingredients
- 3 1/2 cups all purpose flour
- 3 Tablespoons sugar
- 2 teaspoons salt
- 1 1/2 cups butter
- 1/2 cup sourdough discard or active
- 1 egg
- 2-3 Tablespoons of ice water
Instructions
- In a large bowl combine dry ingredients (flour, sugar, and salt.)
- Cut in the cold butter with a pastry blender into the flour mixture until the butter is in small pieces, about the size of a pea.
- Combine sourdough discard, cold water, and egg. Then add to flour mixture. Stir until loose pastry dough.
- Turn out onto a lightly floured surface and work it into a ball.
- Wrap in piece of plastic wrap and chill for about 30 minutes.
- After dough has chilled, the next step is to use a bench scraper to cut the pie dough into thirds.
- Roll out one portion of the dough into about a 12 inch circle on a floured surface with a floured rolling pin.
- Fold it into quarters to transfer to pie pan. I find that's a great way to transfer the dough to the pie pan. Just place the center point into the center of the pie pan and unfold.
- Add pie filling.
- Then roll out the top crust and place on top of the filling. Make cuts in the top of the pie dough to let steam out of the pie while baking. Or you can cut the top crust into strips and make a basket weave pattern. Get creative with your designs if you want!
- Then bake at the temperature and for the time that your pie filling recipe calls for. Or blind bake as instructed above. Cover the edges with foil until the last 15 minutes to ensure the crust doesn't get too brown. I hope you enjoy this Easy Homemade Sourdough Discard Pie Crust Recipe!
Notes
Sugar can be reduced, if desired, for savory pies.