Loaf and PsalmA journal from an improving homemaker

Sourdough · All year

Sourdough Pie Crust

Cold butter and cold discard, rested before it is rolled. Enough for a double crust.

20 minutes, plus 1 hour of chilling · Serves 8 · One double crust, or two bottoms

A pale golden baked pie shell with a flaky edge

“Whatever you do, do it from the heart, as something done for the Lord and not for people.”

Colossians 3:23

Ingredients

  • 280 g all-purpose flour
  • 6 g fine salt
  • 200 g cold butter, cut into cubes
  • 100 g cold unfed sourdough discard
  • 15 g ice water, only if the dough will not hold

Method

Making Sourdough Pie Crust: Stir the flour and salt. Cut in the butter until the largest pieces are the size of peas. Some smaller…
Stir the flour and salt. Cut in the butter until the largest pieces are the size of peas. Some smaller…
Making Sourdough Pie Crust: Divide in two, flatten into disks, wrap, and chill at least 1 hour. It will roll more kindly after the rest.
Divide in two, flatten into disks, wrap, and chill at least 1 hour. It will roll more kindly after the rest.
  1. 1

    Stir the flour and salt. Cut in the butter until the largest pieces are the size of peas. Some smaller bits are fine. Those pieces are the flake.

  2. 2

    Add the cold discard and toss with a fork until the dough holds when you squeeze a handful. If it stays sandy, sprinkle in the ice water a spoon at a time. Stop as soon as it holds.

  3. 3

    Divide in two, flatten into disks, wrap, and chill at least 1 hour. It will roll more kindly after the rest.

  4. 4

    Roll on a floured counter to about 3 millimeters thick. Fit one round into a pie plate and leave the overhang. Use the second for a top crust, or freeze it. To blind-bake a shell, line it with parchment and dry beans, bake at 400°F for 20 minutes, lift the parchment, and bake 8 to 10 minutes more until the bottom looks dry.

From the kitchen

  • Warm dough makes a tough crust. If the butter smears while you roll, chill the sheet 15 minutes and finish.
  • A frozen disk keeps for a month. Thaw it in the refrigerator overnight, not on the counter.

My note

Kept on this device, beside the recipe, for the next time you cook it.

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