This simple discard dough is perfect for both sweet and savory pies, pop tarts or any recipe that calls for pastry dough. It is flaky and buttery with some tang from the sourdough. I add a little spelt flour which adds a mellow nuttiness but feel free to replace it with all purpose. You can leave the dough fermenting in the fridge for a few hours or up to 4 days. The longer it ferments the more complex the flavor.
Note: This recipe makes enough for two pie doughs. If my recipe isn’t requiring a top and bottom crust I like to freeze the second one fore later use. It will keep for three months in the freezer. Defrost in the fridge overnight.
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Sourdough Pastry Crust
Description
This simple discard dough is perfect for both sweet and savory pies, pop tarts or any recipe that calls for pastry dough. It is flaky and buttery with some tang from the sourdough. I add a little spelt flour which adds a mellow nuttiness but feel free to replace it with all purpose. You can leave the dough fermenting in the fridge for a few hours or up to 4 days. The longer it ferments the more complex the flavor.
Ingredients
makes 2 pie doughs
1 cup (120 grams) all-purpose flour
3/4 cup (90 grams) spelt flour or all-purpose
16 tablespoons (2 sticks) unsalted butter
1 teaspoon salt
1 tablespoon sugar
2 teaspoons apple cider vinegar
1 cup (227 grams) sourdough discard, cold from the fridge
Instructions
- Use a cheese grater to the cold butter into a large mixing bowl. Add the flour, salt and sugar and use a fork to mix the ingredients together. Use a bench scraper or a pastry cutter to cut the butter into the flour mixture, until it forms large crumbles.
- Add the starter and vinegar and use a fork to incorporate. Using your hands press the dough together. If the dough is dry add a teaspoon of ice water.
- Divide the dough in half and shape into two disks- slightly flatten with rolling pin. Allow to chill in the fridge for at least two hours and up to 4 days.
Notes
Note: This recipe makes enough for two pie doughs. If my recipe isn’t requiring a top and bottom crust I like to freeze the second one fore later use. It will keep for three months in the freezer. Defrost in the fridge overnight.
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