Sourdough pie crust unsweetened
creates 2 9 inch crusts.
Ingredients
- 250 g flour I used all fresh milled
- 5 g salt
- 230 g cold butter
- 200 g sourdough discard or starter
- 10 g apple cider vinegar or white vinegar
- 1-3 tbsp ice water if needed
- 1 egg for egg wash. Can add milk or water and brush on crust.
Instructions
- Whisk together flour and salt in large mixing bowl
- Cut in cold butter using pastry cutter. Aim for butter to be pea sized or smaller and covered with flour.
- Add sourdough discard or starter and vinegar.
- Use bowl scraper to mix into a ball. If not coming together use ice water 1 T at a time to hydrate. Once dough comes together divide into 2 discs, wrap in plastic and refrigerate for 1-2 hours. I like to make bottom crust disc slightly larger than disc for the top.
- Roll out to form 12 inch discs about 1/4 inch thick and press bottom crust into greased pie plate or Dutch oven ( for pot pie). Add filling. Cover with top crust and score.
- brush on egg wash prior to baking
- Bake per filling recipe instructions