Tired of letting that precious sourdough starter go to waste? Then this recipe is for you! We're transforming your sourdough discard into a flaky, flavorful pie crust that's surprisingly easy to make. This recipe is perfect for those looking for easy recipes, healthy meals, or quick dinner ideas – and it's a fantastic way to practice homemade cooking and create truly delicious dishes. Forget store-bought – this homemade pie crust is in a league of its own!
Ingredients:
- 1 cup active sourdough discard (fed 4-6 hours prior)
- 1 1/4 cups all-purpose flour (or a blend of all-purpose and whole wheat for added nutrients)
- 1 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1/4 cup ice water (more as needed)
Instructions:
Getting Started:
- Ensure your sourdough discard is active and bubbly. If it's not, feed it and let it sit for a few hours before proceeding. This is key to a successful recipe!
Making the Dough:
- In a large bowl, whisk together the flour and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting. Cold butter is crucial for a flaky crust!
- Gradually add the sourdough discard, mixing gently until the dough just comes together. Don't overmix – a slightly shaggy dough is fine.
- Slowly add the ice water, one tablespoon at a time, mixing lightly until the dough forms a ball. Add more water only if necessary.
Chilling the Dough:
- Form the dough into a disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes. Chilling the dough allows the gluten to relax and makes it easier to roll out.
Rolling and Baking:
- On a lightly floured surface, roll out the chilled dough into your desired shape and size. If making a double-crust pie, divide the dough in half before rolling.
- Carefully transfer the dough to your pie plate.
- Add your favorite pie filling and bake according to your filling's instructions.
Tips for Success:
- Use very cold ingredients for the flakiest crust.
- Don't overwork the dough; overmixing develops the gluten and can result in a tough crust.
- If the dough is too sticky, chill it for a longer period.
- For a richer flavor, use a combination of butter and lard.
Variations:
- Add herbs like rosemary or thyme to the dough for an aromatic twist.
- Use different types of flour, such as oat flour or almond flour, for a unique texture and flavor.
- Sweeten the dough slightly with a touch of sugar for sweeter pies.
Nutritional Information (per serving, approximate):
This will vary greatly depending on the pie filling. The crust itself is relatively low in calories and fat compared to other pie crusts, especially if you use whole wheat flour.
This sourdough discard pie crust recipe is a fantastic way to minimize food waste while creating a delicious and impressive homemade pie. It's a versatile recipe suitable for both sweet and savory pies, making it a valuable addition to your cooking repertoire. Enjoy!