Sourdough Pie Crust
This sourdough discard pie crust is the best of both worlds in terms of flakiness and flavor. It is light and fluffy but has that rich buttery taste you want from homemade pie crust.
Equipment
- 1 Food Processor (or large bowl with pastry blender)
- 1 Rolling Pin
- Plastic Wrap
- Measuring cups and spoons
Ingredients
- 2 cups all purpose flour
- 1 teaspoon salt
- ¼ cup vegetable shortening
- ¾ cup cold butter, cut into ½ inch cubes 1½ sticks
- ½ cup sourdough discard 100% hydration
- ¼ cup cold water
Instructions
- In the bowl of a food processor, pulse the flour and salt 2-3 times to combine.
- Add shortening and cubed butter. Process on medium speed until the texture is crumbly and the butter and shortening and fully incorporated into the mixture.
- Pour the sourdough discard and water over the flour and fat mixture. Continue to process until the mixture comes together and pulls away from the sides of the bowl.
- Pour dough onto a lightly floured surface and knead 3-4 times.
- Cut the dough in half and shape each piece into approximate 4-inch rounds.
- Wrap each round in plastic wrap and place in refrigerator. Chill for at least 1 hour before using.
- When ready to use, roll out each round on a lightly floured surface with a rolling pin. Continue to roll the dough into a round pie crust that measures 2-3 inches wider than the width of your pie plate.
- Use as directed in your desired pie recipe.
Nutrition
Calories: 337kcalCarbohydrates: 27gProtein: 4gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 2gCholesterol: 46mgSodium: 294mgPotassium: 43mgFiber: 1gSugar: 0.1gVitamin A: 532IUCalcium: 11mgIron: 1mg
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