About the Recipe
Buttery, flakey, delicious make-ahead pie crust that can be prepped up to 3 months in advance!
Ingredients
1 cup + 1 teaspoon all-purpose flour
1 stick unsalted butter
1/2 teaspoon granulated sugar
1/2 teaspoon sea salt
1/2 cup sourdough discard
1 teaspoon white vinegar
Preparation
Use a box grater to grate the cold butter into a large mixing bowl. Add the flour, salt, and sugar and toss together with a fork. Make sure butter is coated and separated. Use a bench scraper or a pastry cutter to cut the butter into the flour mixture.
Incorporate the sourdough discard and vinegar into the mixture with a fork. Once roughly incorporated, put the mixture on a clean work surface. Using your hands, press the dough together until all combined. If the mixture is dry, add a small amount of water.
Form the dough into a disc and wrap and plastic wrap. Chill for at least 2 hours in the refrigerator or freeze up to three months in advance!
When ready to bake, use a rolling pin to flatten the disk.
For no-bake pies, I have found baking with pie weighs at 5-10 minutes at 375º works best.
Follow your favorite pie recipe instructions!