Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, chilled and diced For a flaky texture, use cold butter.
- 0.5 cup sourdough discard Utilize leftover sourdough starter.
- 1-2 tablespoons cold water Add as needed for dough consistency.
Method
Preparation
- In a large mixing bowl, combine the flour and salt.
- Add the diced butter and mix it into the flour using your hands or a pastry cutter, until the mixture resembles coarse crumbs.
- Stir in the sourdough discard until the dough starts to come together.
- If the dough is too dry, add cold water, one tablespoon at a time, until it holds together.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to fit your pie dish.
- Place the crust in the pie dish, trim the edges, and fill it with your desired filling.
- Bake according to your pie recipe instructions.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 6gFat: 20gSaturated Fat: 10gSodium: 200mgFiber: 2g
Notes
Store leftovers in the refrigerator for up to three days or freeze tightly wrapped for up to three months. Thaw in the fridge before using.
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