This versatile pie crust comes together for the perfect quiche or treat! I have used this easy recipe for brunch, homemade pop-tarts, and holiday pies. The best part about using sourdough discard is that I can pull my jar out of the fridge without having to worry about whether the sourdough is actively rising.
Ingredients:
1 Cup all-purpose flour
8 Tablespoons (1 stick) butter, cold
1/2 Teaspoon salt
1/2 teaspoon granulated sugar
1 teaspoon white vinegar
1/2 Cup (125g) sourdough discard, cold
Directions:
1. Measure your cold sourdough discard into a small bowl.
2. Add white vinegar and whisk until combined, set aside
3. In a separate bowl, add flour, salt, and sugar. Use a fork to combine all dry ingredients together
4. Using a a bench scraper, pastry cutter, or a cheese grater, add your cold butter to flour mixture.
5. Combine butter into flour mixture using your hands. Make sure this combines well for best results- you want the mixture will look like crumbles or sand consistency.
6. Re-whisk your sourdough and vinegar and pour into the flour and butter bowl.
7. Using a spatula or spoon, fold the sourdough starter into the four until mostly combined.
8. Then, switch to your hands and work the dough together until completely combined in a ball, and there is no appearance of dry flour left in the bowl.
9. Wrap dough ball tightly in plastic wrap and chill for at least 2 hours in the refrigerator
10. Allow dough to thaw at room temperature for 10 minutes before rolling outÂ
Notes:
Servings: Makes enough for 1 9″ pie dish
Prep Time: 20 minutes
Chill time: Chill time: 2 hours minimum (see “Other” for pie crust baking instructions)
Total Time: 2 hours 20 minutes
Other:
– Discard does not have to be actively rising at time of use- it can be cold and pulled right out of the fridge!
– If you have a food scale, this can be useful for measuring your starter because you can pour it straight out of the jar and into a bowl rather than scraping it out of a measuring cup.
– A cheese grater works to combine your cold butter if you do not have a pastry cutter!
– Dough can be pre-made and stored in the fridge for up to 4 days before using.
– To Bake your pie crust shell: 350 for 12-15 minutes depending on preference on texture.
Looking for more discard recipes? Check out these sourdough pretzel bites!
