Sourdough Discard Pie Crust

The yummiest pie crust that is so easy to work with. Omit the sugar for savory recipes. Makes enough for two 9 inch pie crusts.

Ingredients:

2 1/2 cups all-purpose flour

2 tbsp sugar

1/2 tsp sea salt

1 cup cold salted butter, diced

3/4 cup sourdough discard

4-7 tbsp ice water

Instructions:

In a bowl, combine the flour, sugar, and salt. Add in the cubed butter, mix it around so it’s covered in flour, and, using your fingers, smash each cube of butter until all the butter is in pea-sized chunks.

Add the sourdough discard and mix to combine. The dough should still be pretty shaggy at this point.

Add in 4 tbsp of ice water and mix. You want the dough to hold together when you press it together. If you feel the dough is still too dry and shaggy, add in more ice water a tablespoon at a time until the dough holds together. I ended up adding 6 tbsp of ice water.

Form the dough into a flat disc and split the dough in half if you’re making pie crust. Wrap the dough up in parchment paper or plastic wrap and refrigerate for at least an hour.

When ready to use, let it sit out at room temperature for a few minutes then roll out on a floured surface. Follow the recipe instructions for baking.