Pie crust is so versatile. You can use it as crust for bars, tarts or quiche, sprinkle with sugar and bake it up into a buttery sweet biscuit cookie, or grate on cheese, cut into strips and twist it for the lightest, flakiest cheese sticks. The possibilities are endless! Not only that, it is a great way to used up that sourdough discard sitting in the fridge #nowaste!
The method
In a separate bowl, combine flour, salt and sugar. Using a coarse cheese grater, grate butter into the flour mixture, tossing it in to prevent sticking. Then, using your fingers, press and roll the butter into the flour creating ribbons. The mixture should look coarse and crumbly
Mix together sourdough starter and vinegar and add it to the flour mixture. Fold and knead until a rough dough comes together. Add a little bit more water if it looks too dry. Shape and flatten the dough into a square and wrap in plastic wrap. Chill for at least 1 hour before using.
Sourdough Discard Butter Pie Crust
Ingredients
- 110 g sourdough discard chilled
- 95 g all purpose flour
- 113 g butter 1 stick, frozen
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tsp white vinegar
Instructions
- In a separate bowl, combine flour, salt and sugar. Using a coarse cheese grater, grate butter into the flour mixture, tossing it in to prevent sticking. Then, using your fingers, press and roll the butter into the flour creating ribbons. The mixture should look coarse and crumbly
- Mix together sourdough starter and vinegar and add it to the flour mixture. Fold and knead until a rough dough comes together. Add a little bit more water if it looks too dry.
- Shape and flatten the dough into a square and wrap in plastic wrap. Chill for at least 1 hour before using.
