Sourdough Discard Pie Crust
Welcome to The Sprouting Homestead! Today, we’re excited to share a unique and tasty pie crust recipe that not only delivers a flaky, buttery crust but also helps you put that leftover sourdough discard to good use. Say hello to the Sourdough Discard Pie Crust!
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Why Sourdough Discard?
If you’re an avid sourdough baker, you know that maintaining your starter involves discarding some of it during feedings. Instead of wasting this precious ingredient, why not incorporate it into your baking? This pie crust recipe is the perfect way to add a subtle tangy flavor to your pies while reducing waste.
- Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup cold butter
- 1/2 cup sourdough discard
Using a food processor
- Start by adding the dry ingredients (flour, salt, and sugar) to your food processor. Give them a quick pulse to combine.
- Add the cold, cubed butter. Pulse until the butter pieces are about the size of peas.
- Pour in the sourdough discard and pulse again until the dough begins to form a ball. If your dough is too dry, add a couple of tablespoons of ice water, one at a time, until the desired consistency is reached. Be careful not to overmix.
- Wrap your dough and chill in the fridge for 30 minutes. For a longer fermented dough, you can chill your dough for 24-48 hours. Or freeze until ready to use.
- Lightly flour your work surface and rolling pin. Roll the dough out to about 1/8” thickness. If needed, add more flour to prevent sticking.
- Gently place the dough into your pie plate, pressing it into the bottom and sides. Trim any excess dough hanging over the edges.
- If the dough tears, don’t worry! Simply pinch it back together.
- Once your pie crust is in the pie plate, you’re ready to fill it with your favorite pie filling. Follow the baking instructions for your specific pie recipe to complete your creation.
Without a Food Processor:
- In a large mixing bowl, combine the flour, salt, and sugar.
- Cut the cold, cubed butter into the dry ingredients using a pastry blender until you have pea-sized pieces of butter.
- Stir in the sourdough discard with a wooden spoon until combined. You might need to use your hands to fully incorporate the dough. If it’s too dry, add a little ice water, but avoid overworking the dough.
- Wrap your dough and chill in the fridge for 30 minutes. For a longer fermented dough, you can chill your dough for 24-48 hours. Or freeze until ready to use.
- Lightly flour your work surface and rolling pin. Roll the dough out to about 1/8” thickness. If needed, add more flour to prevent sticking.
- Gently place the dough into your pie plate, pressing it into the bottom and sides. Trim any excess dough hanging over the edges.
- If the dough tears, don’t worry! Simply pinch it back together.
- Once your pie crust is in the pie plate, you’re ready to fill it with your favorite pie filling. Follow the baking instructions for your specific pie recipe to complete your creation.
1. Enhanced Flavor:
- Tangy Taste: Sourdough discard adds a subtle tanginess to the pie crust, enhancing the overall flavor profile.
- Complexity: The natural fermentation process of sourdough brings depth and complexity to the crust, making it more interesting than a traditional pie crust.
2. Reduced Waste:
- Utilizing Discard: Incorporating sourdough discard helps minimize food waste by using a byproduct that would otherwise be thrown away.
- Sustainable Baking: Using discard aligns with sustainable cooking practices, promoting a more eco-friendly approach to baking.
3. Improved Texture:
- Tender Crust: The acidity in sourdough can help break down gluten, resulting in a tender, flaky crust.
- Better Structure: The natural yeast and bacteria in sourdough can contribute to a more robust and well-structured crust.
4. Nutritional Benefits:
- Whole Grains: If your sourdough discard includes whole grain flours, it can add extra fiber and nutrients to the crust.
- Probiotics: Though most probiotics may not survive the baking process, the prebiotic fibers from sourdough can still provide health benefits.
5. Versatility:
- Adaptable for Sweet or Savory: The sourdough discard pie crust works well for both sweet and savory pies, making it a versatile option for various recipes.
Sourdough Discard Pie Crust
Turn your sourdough discard into a deliciously flaky pie crust! Not only does it add a unique tangy flavor, but it's also a great way to reduce waste. Perfect for sweet or savory pies!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup cold butter
- 1/2 cup sourdough discard
Instructions
- Using a Food Processor:
- Start by adding the dry ingredients, flour, salt, and sugar to your food processor. Give them a quick pulse to combine.
- Add the cold, cubed butter. Pulse until the butter pieces are about the size of peas.
- Pour in the sourdough discard and pulse again until the dough begins to form a ball. If your dough is too dry, add a couple of tablespoons of ice water, one at a time, until the desired consistency is reached. Be careful not to overmix.
- Chill your dough
- Wrap your dough and chill in the fridge for 30 minutes. For a longer fermented dough, you can chill your dough for 24-48 hours. Or freeze until ready to use.
- Rolling Out the Dough
- Lightly flour your work surface and rolling pin. Roll the dough out to about 1/8” thickness. If needed, add more flour to prevent sticking.
- Gently place the dough into your pie plate, pressing it into the bottom and sides. Trim any excess dough hanging over the edges.If the dough tears, don’t worry! Simply pinch it back together.
- Once your pie crust is in the pie plate, you’re ready to fill it with your favorite pie filling. Follow the baking instructions for your specific pie recipe to complete your creation.
Mixing by hand, Without a Food Processor:
- In a large mixing bowl, combine the flour, salt, and sugar.
- Cut the cold, cubed butter into the dry ingredients using a pastry blender or fork until you have pea-sized pieces of butter.
- Stir in the sourdough discard with a wooden spoon until combined. You might need to use your hands to fully incorporate the dough. If it’s too dry, add a little ice water, but avoid overworking the dough.
- Chill your dough
- Wrap your dough and chill in the fridge for 30 minutes. For a longer fermented dough, you can chill your dough for 24-48 hours. Or freeze until ready to use.
- Rolling Out the Dough
- Lightly flour your work surface and rolling pin. Roll the dough out to about 1/8” thickness. If needed, add more flour to prevent sticking.
- Gently place the dough into your pie plate, pressing it into the bottom and sides. Trim any excess dough hanging over the edges.If the dough tears, don’t worry! Simply pinch it back together.
- Finishing Touches
- Once your pie crust is in the pie plate, you’re ready to fill it with your favorite pie filling. Follow the baking instructions for your specific pie recipe to complete your creation.
Notes
Tips for the Perfect Pie Crust
Ensure your butter is cold; this helps create a flaky crust.
Be gentle with the dough to avoid overworking it, which can make it tough.
If you’re new to rolling out dough, try rolling it between two sheets of parchment paper to make it easier.
