Sourdough Pie Crust
Servings: 2 large pie crusts
Ingredients
- 1 cup chilled butter
- 2 cups + ¼ cup organic all-purpose flour
- ½ cup sourdough starter active or discard
- 1 tsp salt
Instructions
- Using a box grater, grate 1 cup chilled butter into a small mixing bowl
- Place in the freezer while you prep the other ingredients
- Scoop and measure 2 cups + ¼ cup organic all-purpose flour ½ cup sourdough starter, and 1 tsp salt into a large mixing bowl
- Combine using a stand mixer or a large wooden spoon until roughly combined
- While mixing, slowly add cold butter to the flour mixture
- Once the butter is added to the other ingredients, mix until a very shaggy dough starts to form. If you try to clump the pieces together and they will not hold at all, add a very small amount of cold water and try again. The dough should be crumbly, but will hold it’s shape when pressed together.
- Form into a rough disk and place covered in the fridge to ferment for 4 hours - 4 days
- After fermenting the dough, the best way to start shaping your sourdough pie crust is to place it between a silicone baking mat and a clean and floured work surface. I like to start by beating the cold crust with my rolling pin to soften it just a little bit before quickly rolling it to my desired shape.
- Roll the dough out, continuing to flour and rotate it until it forms a rough circle and the dough is about 1/8 inch thick.
- Rest it in the fridge for at least 20 minutes while before baking it (please see the above tips for baking your pie!)
- Follow pie recipe instructions for baking. To blind bake, bake at 425 F for 15-20 minutes or until lightly brown and puffy