Sourdough Pie Crust
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YouTubeAmy Bakes Bread
Sourdough Pie Crust
The secret to the flakiest pie crust? Cold sourdough discard. Cold discard keeps the butter chilled, which helps create those beautiful flaky layers. You can mix the dough today and refrigerate it until you’re ready to bake, or just mix it up fresh the day of. Either way, it comes together quickly, bakes up beautifully and is so flaky and ...
27.1K views4 months ago
Shorts
easy peasy sourdough pie crust 🥧 RECIPE: - 160g flour - 3g salt - 15g sugar - 95g starter (active or discard) - 1 stick of butter (frozen) METHOD: - Add dry ingredients and starter to a bowl. - Grate your frozen butter into the bowl. - Using a fork, gently begin to combine. After a gentle mix, pour the mixture onto a work surface. - Continue cutting the mixture together with a bench scraper. Then, use your hands to form the dough into a thin disc. The KEY to a good pie crust is to NOT over-mix.
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easy peasy sourdough pie crust 🥧 RECIPE: - 160g flour - 3g salt - 15g sugar - 95g
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easy peasy sourdough pie crust 🥧 RECIPE: - 160g flour - 3g salt - 15g sugar - 95g starter (active or discard) - 1 stick of butter (frozen) METHOD: - Add dry ingredients and starter to a bowl. - Grate your frozen butter into the bowl. - Using a fork, gently begin to combine. After a gentle mix, pour the mixture onto a work surface. - Continue cutting the mixture together with a bench scraper. Then, use your hands to form the dough into a thin disc. The KEY to a good pie crust is to NOT over-mix.
0:04
easy peasy sourdough pie crust 🥧 RECIPE: - 160g flour - 3g salt - 15g sugar - 95g starter (active or discard) - 1 stick of butter (frozen) METHOD: - Add dry ingredients and starter to a bowl. - Grate your frozen butter into the bowl. - Using a fork, gently begin to combine. After a gentle mix, pour the mixture onto a work surface. - Continue cutting the mixture together with a bench scraper. Then, use your hands to form the dough into a thin disc. The KEY to a good pie crust is to NOT over-mix.
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Everyone thinks pie crust is hard… until they try this one (myself included!). Once I started adding cold sourdough discard to my pie crust, everything changed. It keeps the dough perfectly chilled, creates those extra flaky layers, and adds a subtle flavor that’s just delicious. The best part? You can make it ahead and freeze it so you’re always ready. Chicken pot pie for dinner? No problem. Thanksgiving pies? Make a few crusts now and stash them in the freezer. Just thaw overnight in the fridg
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