Sourdough pie crust
This recipe incorporates sourdough for a delicious pie crust, both sweet and savory.
Pour 2 balls of dough
Ingrédients
- 260 g of flour
- 230 g of cold butter
- 100 g of sourdough starter active or leftover starter
- 40 ml of cold water
- 5 g of salt
- 5 g of sugar optional
Instructions
- Grate or cut the cold butter into small pieces.230 g of cold butter
- In a food processor: add the flour, butter, salt, and sugar, then pulse roughly. You want to get small pea-sized pieces coated in flour.260 g of flour, 230 g of cold butter, 5 g of salt, 5 g of sugar
- By hand, in a bowl: add the flour, butter, salt, and sugar. Mix with your fingers until you get small pea-sized pieces coated in flour.
- Add the sourdough starter. Mix.100 g of sourdough starter
- Add the water. Mix.40 ml of cold water
- Divide the dough into two equal balls (use a scale). Flatten them into disks and wrap tightly in plastic wrap.
- Refrigerate for at least 3 hours or up to 3 days.
- When ready to use: take the dough out of the refrigerator 15-20 minutes before rolling it out with a rolling pin.
For information purposes (approximation for one ball of dough): Calories: 2,880 kcal, Fat: 224 g (Saturated fat: 144 g, Polyunsaturated fat: 8 g, Monounsaturated fat: 56 g, Trans fat: 0 g), Cholesterol: 560 mg, Sodium: 1,360 mg, Potassium: 560 mg, Carbohydrates: 240 g (Fiber: 16 g, Sugars: 16 g (if sugar is added)), Protein: 32 g, Vitamin A: 3,200 IU, Vitamin C: 0 mg, Calcium: 160 mg, Iron: 16 mg.