The fluffy, buttery, and sourdough-tangy texture of this Sourdough Pie Crust is just right. It will become a regular in your home!
– 1 cup all-purpose flour– ½ cup cold unsalted butter or butter of choice cubed– ½ cup cold sourdough discard use it straight from the fridge!– 1 Egg cold and separated– 1 teaspoon Apple cider vinegar or white vinegar– ½ teaspoon salt– ½-1 teaspoon sugar I prefer more for savory pie
Mix 1 cup flour and ½ cup butter in a processor or bowl. Pulse flour and butter into pea-sized balls. No food processor? Use a fork or pastry knife to chop flour with cold diced butter.
Mix cold sourdough waste, egg yolk (keep the egg white to brush the pie before baking), salt, sugar, and vinegar.
Pulse until combined—butter and egg spots alright! Mix the dough ingredients only partially. Butter melts during baking, creating pockets of goodness and a flaky crust. A culinary paradise. Clearly mismixed!
Turn dough over on a floured surface (or pastry mat for cleanup). Not dough, crumble. Form a circular disc of dough, wrap in cling film, and refrigerate until use.
Refrigerate for 15 minutes to firm for rolling. Dust a lightly floured surface and roll out using a floured dough roller. So much flour! Pie crust is typically ⅛ inch thick, but roll it out to cover your pan with an overhang.
Fork-hole and delicately cover with remnant egg white. Craft your style after baking! This takes 45 minutes at 375°F over pie filling.
Average blind baking time is 20–25 minutes at the same temperature. Share your blind baking experience—this is my first!