SOURDOUGH PIE CRUST RECIPE
Sourdough pie crust filled with the lovely tang of sourdough. This special twist of pie crust enhance your favorite desserts to new heights. The beauty of sourdough lies in its capacity to add depth of flavor, change a simple crust into a compound, savory canvas that addition. Sourdough creates a light and airy texture that competes even with the peeling pie crusts. This recipe will arm you with the skills to impress friends and family at your next gathering.
Ingredients:
| INGREDIENTS | QUANTITY | DESCRIPTION |
| All-Purpose Flour | 240 grams (1 3/4 cups) | Mixing all purpose flour with a whole wheat flour can introduce nutty undertones to keeping the light texture. |
| Salt | 6 grams (1 teaspoon) | use any unrefined salt. |
| Baking Powder | 3 grams (1/2 teaspoon) | A sprinkle of baking powder enhance your crust and flavor creates a flaky and tender texture. |
| Unsalted Butter | 113 grams (1/2 cup), | The use of unsalted better increase the flavor and the texture, creating a lovely difference between flaky and tender. |
| Sourdough Discard | 140 grams (heaping 1/2 cup) | By using sourdough starter discard into your sourdough pie crust recipe, you can lessen the waste and initiate a lovely flavor and a texture that traditional pie crusts simply can not match. |
| Cold Water | 1 teaspoon at a time | Using ice water keeps the dough chilled and make sure that the fat be it butter or lard, keeps solid during mixing. |
| Lard | 60 grams (1/3 cup) | Boasts a higher fat content and a lower water content which permit for a beautifully crisp crust that holds up well against moist fillings. |
You May Need:
- Sharp knife
- Measuring Cups
- Food processor
- Cutting Board
- Bench Scraper
- Measuring Spoons
How to Make Sourdough Pie Crust Discard:
Start by measuring 1/3 cup of lard with a measuring cup, ensuring it’s cold for optimal texture. Place it in the freezer for about 8 -10 minutes. If you make this recipe with butter then you will skip this step.
added 1 3/4 cups of flour, 1 teaspoon of salt, and 1/2 teaspoon of baking powder in a food processor. This combination creates a perfect balanced in sourdough.
Now, cut in 1/2 cup of cold butter cubes along with a few pieces of lard, to add richness and flakiness to your crust.
Add 1/2 cup of cold discard or active starter in a mixer. Mix until dough forms.
If you find that the dough does not come together as anticipated do not worry. Simply add a tablespoon of ice cold water at a time until you get the perfect stability.
When your pie dough is formed in the food processor you will find it smooth and pliable. Take the time to roll it into a ball then cut it in half to create two equal portions. This division makes it easier to handle.
After cutting the dough, roll each half into two balls and flatten them with your hand. This technique make sure thickness which is essential for a perfectly baked crust.
Wrap each flattened disk in a piece of plastic wrap before placing them in the refrigerator to rest at least for 1 hour.
How to Roll Sourdough Discard Pie Crust:
To roll out a sourdough discard pie crust start by pulling the dough from the fridge, and letting it come to room temperature for about 15-30 minutes. This warming period makes the dough more flexible and easier to work with.
Place it on a lightly floured surface flatten it with your hands before using a rolling pin. As you begin to roll, start from the center and move outward, applying even pressure to create a uniform thickness about 1/8 of an inch.
To give the dough a quarter turn after each roll. This makes sure an equal shape and stop sticking. If you notice the dough sticking. Sprinkle a bit more flour on your surface or the top of the dough.
Once you have got a round shape attentively lift the dough onto the rolling pin and transfer it to your 9-inch pie dish.
Storing:
Storing leftover discard pie crust is curious for your baking adventures. Wrapping it tightly in plastic wrap or aluminum foil to make sure that no air can sneak in. This method helps to keep the crust fresh for up to two weeks.
When you are ready to use your stored pie crust simply transfer it to the refrigerator a few hours before baking to let it thaw slowly.
How to use this sourdough starter pie crust Recipe:
Sweet Pies:
When creating your sourdough pie crust mix beautifully complement sweet fillings like ripe berries or caramelized apples an apple pie
Savory Pies:
Savory pie filled with caramelized onions, sharp cheddar, and fresh thyme, console blend of mushrooms and spinach nestled in a buttery crust..
For More Recipe:
Conclusion:
Sourdough pie crust provides a lovely twist in making pie recipes. The special zest from the sourdough starter adds sweet and savory pies alike. With its flaky layers and satisfying crunch this crust is sure to impress your family and friends at gatherings and celebrations. Try with different fillings and homemade baking. So why not try this recipe.
Frequently Asked Questions.
Can you use sourdough for pie crust?
Yes, you can use sourdough for pie crust.The natural fermentation process in sourdough gives the crust a slight tanginess which can add sweet or savory fillings beautifully.
Can I bake with my sourdough discard?
Absolutely, Sourdough discard is the portion of your starter that you remove before feeding it. Instead of throwing it away you can use it to increase the flavor and texture of different baked goods.
Is sourdough pie crust a thing?
Yes, It is a creative and delicious way to make use of your sourdough starter.
How long will pie crust last in the fridge?
Pie crust can normally last in the fridge for about 3 to 5 days when properly stored.
