Sourdough Pie Crust
If you want a pie crust that's light, flaky and delicious, then you'll love this Sourdough Pie Crust recipe!
Servings 1 9" pie crust
Ingredients
- 1 1/2 cups all purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 3/4 cup butter very cold and grated on a cheese grater
- 1 cup active starter or discard starter
Instructions
- Add the flour, sugar, and salt to the food processor (this can be done by hand, in a medium sized bowl). Add the cold butter, a little bit at a time and pulse it until the mixture has pea sized clumps. Do not overmix! You can just combine enough for it to come together.
- Add sourdough starter and gently pulse until it just combines together in a shaggy dough. Add 1 tablespoon of ice cold water if needed.
- Wrap the dough and refrigerate for 2-3 hours (up to several days) before using.
- When ready to bake the pie, take the dough out of the fridge and let it sit at room temperature for 15 minutes. It should still be cold for rolling.
- Using your rolling pin to work the dough, roll it into a circle.
- Transfer the dough to a 9" pie plate and fill.