Sourdough Pie Crust
A Perfect Pie Crust is a thing of beauty. The addition of a little sourdough discard adds an intriguing depth of flavor to a basic pie dough. This makes enough dough for a double crust pie.
servings
Ingredients
- 7 ½ oz all purpose flour (1 ½ cups (see note))
- 3 ½ oz cake flour (⅔ cup)
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 3 oz vegetable shortening (or leaf lard, cold)
- 4 oz unsalted butter (very cold and sliced into ¼" thin slices)
- 8 oz sourdough discard (1 cup (100% hydration))
Instructions
- Combine 7 ½ oz all purpose flour, 3 ½ oz cake flour, 1 teaspoon salt and 1 tablespoon granulated sugar. Whisk together to mix the ingredients evenly.
- Using your fingers, cut 4 oz lard or shortening into the flour mixture until it resembles coarse corn meal. Using your fingers, toss 4 oz unsalted butter into the flour mixture. Allow the slices of butter to break up into slightly smaller pieces into the flour. Work quickly so the butter doesn't get warm. Don't break the butter down completely. There should be some large flakes remaining.
- Pour 8 oz sourdough discard onto the flour all at once and toss to combine. Gently press the dough just until it comes together. It will look a little dry in spots. The moisture will redistribute in the dough as it rests.
- Wrap the dough and refrigerate for at least 2-3 hours before using.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
I based this recipe on my starter which is fed with equal weights of starter, flour and water. You may need to adjust the amount of starter in the recipe based on the moisture level of your starter.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!