(Croissant-ish!) Sourdough Discard Pie Crust

Sourdough discard pie crust for a strawberry rhubarb galette

(Croissant-ish!) Sourdough Discard Pie Crust

Meet my sourdough discard pie crust: flaky, ultra buttery and lightly fermented it definitely gives croissant-meets-pie vibes.

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Dessert

Cuisine American, European

Keyword sourdough discard pie crust, sourdough pie crust

Prep Time 20

Cook Time 30

Chilling Time 1

Total Time 50

Servings servings

Calories 189kcal

Ingredients

130 g unbleached flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
113 g unsalted grass-fed butter cold
100 g sourdough discard
egg wash optional (for glossy finish)

Metric - US Cups

Instructions

Whisk flour, sugar and salt together in a large bowl.
Add frozen grated butter, rubbing it with our fingertips briefly to incorporate until the butter is all lightly coated. You want to work quickly to ensure you don’t actually melt the butter (you know!).
Incorporate the sourdough discard, continuing to rub everything gently until it begins to come together into sticky small clumps. The mixture will feel a bit dry and won’t easily come together (to accommodate for the hydration of the discard), but simply turn it out unto a piece of cling film on your counter, wrap it and press it all together firmly to shape into a disc (you should see all your little butter bits throughout!). p.s. if you notice your dough is very dry, do feel free to add one tablespoon of ice cold water at a time until the dough just comes together into a round.
Refrigerate for at least 1 hour, but preferably overnight (and up to 3 days) to allow it to hydrate thoroughly– and so we get a bit of fermentation going, but note that you won’t see much visible action here given the fat ratio.
Roll out your pie crust between two sheets of parchment paper into a circular shape. Place in the freezer for 15 minutes (particularly important if you’re working in a warm place). You’ll want to work quickly and in a cool environment, and if the crust becomes unmanageable at any point simply pop it in the freezer for 5-10 minutes.
Preheat oven to 380°F/190°C. Mix together your filling of choice (simply did some sugary rhubarb here with a strawberry jam base).
Take the crust out of the freezer, spread the jam on the center, add the filling and fold in the edges to shape into a galette. If there are any cracks simply press them together with your fingers.
Place in the freezer for 15 minutes, brush with egg wash, sprinkle some more granulated sugar and bake for 35-45 minutes until fully golden. I’ve noticed the baking time here varies a lot from oven to oven (particularly if it runs hot on the bottom vs convection), so just keep an eye out for it from minute 25.
Allow to rest for 15 minutes, and serve warm with vanilla bean ice cream (pretty please!).

Notes

One batch is enough for a pie base (or galette!). So if doing a latticed pie, you'll want to double the recipe.

Nutrition