Extra Flaky Sourdough Pie Crust

5 from 7 votes

Extra Flaky Sourdough Pie Crust

This Sourdough Pie Crust is buttery, flaky, tender and impossible to mess up! Butter and sourdough discard impart a rich flavor that serves as the perfect backdrop for any delicious fillings.

Prep Time30

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Servings: slices

Calories: 244kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

226 grams unsalted butter cold
56 grams water plus more if needed
56 grams sourdough discard
210 grams all-purpose flour
6 grams salt

Metric - US Customary

Instructions

Prep: Cut the butter into ½ inch cubes. Place them in the refrigerator until ready to use. Stir the sourdough discard in water until almost completely dissolved. Set aside.
226 grams unsalted butter, 56 grams sourdough discard, 56 grams water
Cut the butter into the flour: In a large mixing bowl, toss the butter, salt and all-purpose flour together making sure all the butter pieces are completely coated. Use your fingers to squeeze the butter pieces into flat discs, continue working the butter into the flour by rubbing everything together using your palms.
210 grams all-purpose flour, 6 grams salt
Make the dough: Make a well in the center of your flour mixture and pour the discard mixture in the center. Use a stiff spatula or sturdy wooden spoon to toss the flour and discard mixture together.
Using your hands, begin lightly kneading and bringing the dough together, until it comes together in a cohesive mass (it’s ok if it looks a little dry). Add more water a tablespoon at a time if the crust is too crumbly.
Wrap the dough in a piece of plastic wrap and refrigerate for at least 30 minutes.
Laminate the dough: Unwrap the dough and place it on a clean, floured surface. Dust your rolling pin with flour and flatten the dough out into a large rectangle, about ⅛-inch thick.
Fold the dough in half, fold it once more, until it's only a quarter it's original size.
Divide the dough in half.
Chill: Round the dough into two discs. Wrap each portion of dough in plastic wrap and refrigerate for at least 2 hours before using.
Roll out the dough: Set the dough out at room temperature for 15 minutes. Unwrap the dough and set it on a lightly-floured surface. Dust your rolling pin in flour. Flatten the dough out into a large circle, perform a quarter turn after each time you pass the rolling pin over the dough. Continue until you've rolled the dough out into your desired size.
Carefully transfer the dough to a pie plate. Chill the dough covered in plastic wrap and refrigerate for at least 30 minutes before baking.
To par-bake: Line chilled pie dough with a piece of crumpled parchment paper. Fill with pie weights (see note). Bake at 425 F for 15 minutes. Remove the parchment with pie weights, return the crust to the oven and continue baking at 375 F for 7 to 10 minutes or until the bottom begins to brown.
To blind bake: Line chilled pie dough with a piece of crumpled parchment paper. Fill with pie weights (see note). Bake at 425 F for 15 minutes. Remove the parchment with pie weights, return the crust to the oven and continue baking at 375 F for 15 to 20 minutes or until the bottom is completely browned.
To bake a double crust pie: Assemble your pie. Bake the pie at 400 F for 40 to 45 minutes or completely browned.
Storage: Refrigerate the dough for up to a week or freeze for up to 1 month.

Notes

If the butter in your dough begins to melt, wrap it and return it to the refrigerator before continuing.

If you don't have pie weights, use uncooked rice, dried beans or dried lentils.

Nutrition information is based on the pie crust only without the filling

Nutrition