Sourdough Pie Crust

INGREDIENTS

• 130g Butter, unsalted

• 80 g Sourdough starter discard

• 20 g + 2 Tablespoons ice cold water

• 180 g All-purpose flour, bolted

• 10 g Sugar

• 5 g Salt

INSTRUCTIONS

Day Of: Mixing through baking

Cube the butter into chunks the size of walnut halves, transfer to an airtight container, and store in the fridge while prepping everything.

Prepare the sourdough slurry. In a small bowl, whisk together the starter and 20g of the water until combined.

Mix: In a food processor, pulse together the flour, sugar, and salt to combine.

Add the cold butter and process until the butter is in pea-size pieces, about 5 seconds. Next, with the processor running on low, drizzle in the slurry. Let the processor run until there are no patches of dry flour, the dough becomes a uniform golden color, and you can still see little bits of pea-size butter. If you can squeeze the dough and it holds together without crumbling, you don’t need any extra water. If your dough falls apart when pressed together, drizzle in the remaining 2 tablespoons of ice water and process on low just a few seconds more.

Form into a disk. Lightly dust your work surface with flour and turn out the dough. Work into a 4 to 5 inch disk. If cracks appear, and they will (cracks in pie dough are like wrinkles- I don’t know how or why we ever think they shouldn’t or wouldn’t, be there), spritz with chilled water for a spray bottle or dip your fingers in cold water and smooth them out with your fingers.

Chill tightly wrap the dough in plastic and then roll it over with a rolling pin a few times. Transfer to the fridge for 1 hour, or up to 24 hours.