Recipes

Sourdough Pie Crust

Use your sourdough discard to make a flaky pie crust with deep and rich flavour.

Ingredients

90g (2/3 cup) GP flour

90g (2/3 cup) spelt flour

4g (1/2 tsp) salt

150g (2/3 cup) cold unsalted butter

120g (1/2 cup) refrigerated, unfed starter

Step 1

Whisk together flours and salt. Cut butter into 1 inch cubes and toss in flour mixture.

Step 2

Work butter into flour with a pastry blender, or fingertips, ensuring some large, kidney bean sized chunks of butter remain.

Step 3

Add cold starter and stir in with a fork, then continue to rub it into the flour using your fingertips. Very gently knead, folding the dough back on itself 3-4 times, until no dry pockets of flour remain. Sprinkle in some cold water, one tbsp at a time if needed to help the dough come together. Form into a disc shape.

Step 4

Wrap tightly and rest in fridge for at least 30 minutes, up to 24 hrs. Allow to rest at room temperature for 10 minutes (if refrigerated for more than an hour) before rolling out. Makes one single pie crust.