Flaky Sourdough Discard Pie Crust
A single all butter pie crust made with grated cold butter and sourdough discard thinned in ice water, folded with parchment to build flaky layers, sturdy enough to crimp and fill for sweet pies and savory tarts alike.
Servings: 1 9 inch pie crust
Calories: 207kcal
Equipment
- kitchen scale
- Box Grater
- Rectangular glass baking dish or large bowl
- Pastry blender
- Jar with a whisk
- Parchment paper
- plastic wrap
- Flour sack towel (optional)
- Rolling Pin
- Kitchen scissors
- 9 inch pie pan
Ingredients
- 190 g bread flour 1 1/2 cups plus 1 tbsp plus 1 tsp
- 3.5 g fine salt a heaping 1/2 tsp
- 113 g cold unsalted butter grated (1/2 cup, 1 stick)
- 79 g sourdough discard cold (1/3 cup plus 1 tsp)
- 45 g ice water 3 tbsp
Instructions
- Whisk the flour and salt together in a rectangular glass baking dish or a large bowl.
- Grate the cold butter on the large holes of a box grater and toss it into the flour with a fork until every shred is coated.
- Place the dish or bowl in the fridge for 15 minutes to firm the butter back up.
- While the butter chills, whisk the sourdough discard and ice water together in a jar until smooth and milky with no lumps of discard left. Set about 1 tbsp of the mixture aside.
- Cut the chilled butter into the flour with a pastry blender until it is broken into small flattened pieces, with plenty of larger flat flakes still scattered through the flour.
- Pour the rest of the discard mixture over the crumbs and gently move it around with a fork or the pastry blender just until everything is moistened, without kneading. If a handful will not hold together when squeezed, add the reserved liquid a little at a time. You may not need all of it.
- Tip the shaggy dough onto a large sheet of parchment paper.
- Lift one side of the parchment to fold that side of the dough over onto the center and press down through the paper. Peel the paper back and repeat from the opposite side, then the top and the bottom, tucking any loose crumbs into the folds.
- Repeat the folds 2 to 3 more times, stopping as soon as the dough holds together with long streaks of butter visible, even if it is not perfectly smooth.
- Shape the dough into a flat disc about 1 inch thick while it is still soft enough to press in any loose pieces, smoothing the edges with your palms. Wrap it in plastic wrap and refrigerate for at least 1 hour or up to 3 days.
- To roll, let the chilled disc sit on the counter for about 10 minutes. Dust a flour sack towel or your counter with flour, set the disc on it, and roll from the center outward into a 12 inch round about 1/8 inch thick, giving the dough a quarter turn every few passes.
- Use the towel or your rolling pin to lift the dough into a 9 inch pie pan, easing it in without stretching it. Bring the dough up to the lip of the pan, tuck any excess underneath, and pat around the outside edge so the rim is an even thickness.
- For a scalloped edge, snip into the rim with kitchen scissors about every 1/2 inch on a slight angle. Curve the top of each flap over, press the pointed tip down against the crust, and shape it into a scallop, working all the way around. Or finish the edge with your favorite crimp. (See the blog post for a video showing you)
- Chill the shaped crust for 15 minutes before filling and baking according to your pie recipe.
Notes
Yield
One batch makes about 420g of dough, depending on how much of the discard mixture your flour takes, which is enough for one 9 inch bottom crust.
Double Crust
For a double crust pie or two single crusts, double every ingredient, then divide the folded dough in half by weight and shape each half into its own disc before chilling.
Sweet Pies
For sweet pies, add 6g (1 1/2 tsp) granulated sugar to the flour along with the salt. Leave it out for savory pies and tarts.
Discard or Active Starter
Unfed discard straight from the fridge is ideal, and active starter works the same way since the starter is not there to make the crust rise. This recipe assumes a starter kept at equal parts flour and water.
All Purpose Flour
All purpose flour can replace the bread flour. It absorbs a little less liquid, so you are less likely to need the reserved tablespoon of the discard mixture.
Why a Baking Dish
The flat bottom of a baking dish lets the pastry blender press down on every piece of butter, while the curved sides of a bowl let the butter slide out of the way. A large bowl works too, as long as you scrape the butter down from the sides as you go.
Flour Sack Towel
Use a tightly woven cotton towel rather than a fuzzy terry towel. Dusted with flour, it keeps the dough from cracking and sticking and makes the crust easy to move into the pan. It is especially helpful if you are new to rolling pie crust, but a floured counter or two sheets of parchment work just as well if you have a method you prefer.
No Sourdough Version
Replace the discard with 40g (1/3 cup) more flour and 40g (2 3/4 tbsp) more ice water, for a total of 230g (1 3/4 cups plus 2 tbsp plus 2 tsp) flour and up to 85g (1/3 cup plus 1/2 tbsp) ice water. Hold back about 1 tbsp of the water, since you will likely need less than the full amount.
Food Processor
You can pulse the flour, salt, and butter in a food processor instead of using a pastry blender. The crust will be a little less flaky and will take less liquid.
Storage
The wrapped disc keeps in the fridge for up to 3 days. For longer storage, wrap tightly in plastic wrap and then foil or a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge before rolling.
