Handmade Flaky and Buttery Sourdough Discard Pie Crust

Handmade Flaky and Buttery Sourdough Discard Pie Crust

* advance prep * you'll need sourdough discard from a sourdough starter. Plan ahead: this dough handles best with at least a 12 hour refrigerator rest.

Homemade pie starts with a delicious pie crust. Here's my recipe for a tender, flaky and buttery handmade Sourdough Pie Crust using sourdough discard. Thanks to a quick (and easy) fraisage method I learned in pastry school, the crust features bite shattering layers with delicious flavor thanks in part to sourdough discard. Prepare a single or double crust at least one day in advance for easy handling, and it’s freezer-friendly for longer storage.

See blog post for step by step guidance. **See tip in recipe notes about incorporating an optional teaspoon of apple cider vinegar.

Course Dessert

Cuisine American, French

Diet Vegetarian

Keyword Sourdough Pie Crust

Prep Time 25

Resting time 12 45

Total Time 13 10

Servings slices for single crust

Calories 209kcal

Author Traci York

Ingredients

For A Single Crust (13 1/2 ounces / 386 grams) :

9 tablespoons (125 grams) Unsalted Butter refrigerated (1 stick + 1 tablespoon)
1 cup + 3 tablespoons (165 grams) All Purpose Flour
1 tablespoon Organic Cane Sugar
1/2 teaspoon Fine Sea Salt
1/4 cup (75 grams) Sourdough Discard 100% hydration
2-3 teaspoons Ice Water

For A Double Crust (27 ounces / 773 grams):

18 tablespoons Unsalted Butter refrigerated (2 sticks + 2 tablespoons)
2 1/3 cup + 1 tablespoon (330 grams) All Purpose Flour
2 tablspoons Organic Cane Sugar
1 teaspoon Fine Sea Salt
1/2 cup (150 grams) Sourdough Discard 100% hydration
1 tablespoon + 1-2 teaspoons Ice Water

Instructions

Prep the Butter: cut the butter into 1/2 inch (12 mm) pieces. An easy way to do this is to use your bench scraper to cut the stick lengthwise, rotate 1/4 turn and cut lengthwise again. Then cut crosswise into small cubes. Transfer to a bowl and into the refrigerator while you assemble the remaining ingredients.
Mix the Dough: In a large bowl, whisk the flour, sugar and salt. Toss the cold, cubed butter into the bowl (tip: make sure the pieces aren't sticking together). Using your hands, toss the butter and flour so that the butter is coated. Use your finger tips to press the butter between your thumb, index and middle fingers, flat, into about the size of a quarter - craggy edges are okay.
Work quickly and continue until all the butter is flattened. The butter should still be cold. If it gets melty, pop the bowl in the refrigerator for about 10 minutes.
Add the Discard and Water: Drizzle in the sourdough discard mixture over the surface of the butter/flour mixture. Holding out 1-2 teaspoons of water, drizzle in the water. Use a silicon spatula to incorporate the sourdough discard, stirring and tossing first, then switch to you hand, scooping up, folding and pressing the mixture. Do this 5-7 times. Use a fork to scrape off your hand - the mixture will be shaggy.
To assess hydration, grab a handful of dough and squeeze it. If it holds together, don't add any additional ice water. If it's still crumbly or falls apart, drizzle in 1/2 - 1 more teaspoon of ice water and continue folding and pressing to a shaggy consistency. Be sure to target those bits hanging out in the bottom of the bowl (you can flick/drizzle a touch water there too).
Tip: if you need just a touch more water, dip your fingers into the ice water and flick water onto the dough, to add just a touch of water. A little goes a long way!
Lets Fraisage! Dump out the shaggy dough onto your work surface. Give yourself plenty of room to work. Using a bench scraper, fold and press the dough at least 3-4 times, eventually shaping the mixture into a rough rectangle about 1/2 inch (12mm) thick. Use the heel of your hand to press the dough away from you, smearing the dough between your hand and work surface. Do this in three increments working from one end of the rectangle to the other. This helps to hydrate the dough and build flaky layers. Repeat once more.
Use a bench scraper to gather the dough and divide it in half (386 grams / 13 1/2 ounces each) if making a double crust. Shape into a 5 inch disk: use a flour sack towel to do this, placing the clumps of dough in the center of the flour sack. Gather the ends of the towel like a purse and twist the dough ball tight so that the pie dough is forced into a tight ball. Wrap in plastic wrap, wax paper or double wrapped parchment paper and rest in refrigerator for at least 2 hours, but preferably overnight or up to two days.
To freeze for longer storage, place in a sealed plastic bag and store for several weeks. Thaw in the refrigerator overnight.
Tip: Take the dough out of the refrigerator and rest at room for a about 20 minutes to soften slightly. This will help to make it more pliable when rolling out. Before unwrapping the dough to roll out, turn it on its side, and gently roll it like a wagon wheel to seal any cracks along the edges.
The dough is ready to use in your galette, pie or pastry recipe.

Notes

**Apple Cider Vinegar: an optional ingredient, but one I add to pie dough to further support tenderizing the dough (in this case also along with sourdough discard). Use 1 teaspoon in place of one teaspoon of water in the recipe.

Nutrition estimate is for a single crust.

Nutrition