Sourdough Pie Crust

Name: Sourdough Pie Crust
Prep time: 10 min
Total time: 2 min
Ingredients: 1 1/2 cups (7.5 oz, 210g) all purpose flour (see note); 2/3 cup (3.5 oz, 100g) cake flour; 1 teaspoon salt; 1 tablespoon granulated sugar; 1/2 cup (4 oz, 115g) vegetable shortening, cold; 1/2 cup (4 oz, 115g) butter, very cold and sliced into 1/4" thin slices; 1 cup (8 oz, 224g) sourdough discard, see note (100% hydration)

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Prep Time: 10 minutes

Total: 2 hours, 10 minutes

Servings: 2

Author : Eileen Gray

pie dough pie crust

Ingredients

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1 1/2 cups (7.5 oz, 210 grams) all purpose flour (see note)2/3 cup (3.5 oz, 100 grams) cake flour1 teaspoon salt1 tablespoon granulated sugar1/2 cup (4 oz, 115 grams) vegetable shortening, cold1/2 cup (4 oz, 115 grams) butter, very cold and sliced into 1/4" thin slices1 cup (8 oz, 224 grams) sourdough discard, see note (100% hydration)

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Instructions

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Step 1

Combine the all purpose and cake flour with the salt and sugar. Whisk together to mix the ingredients evenly.

Step 2

Using your fingers, cut the shortening into the flo7aur mixture until it resembles coarse corn meal. Using your fingers, toss the butter into the flour mixture. Allow the slices of butter to break up into slightly smaller pieces into the flour. Work quickly so the butter doesn't get warm. Don't break the butter down completely. There should be some large flakes remaining.

Step 3

Pour the sourdough discard onto the flour all at once and toss to combine. Gently press the dough just until it comes together. It will look a little dry in spots. The moisture will redistribute in the dough as it rests.

Step 4

Wrap the dough and refrigerate for at least 2-3 hours before using.