- 140 grams organic all-purpose flour
- 113 grams butter, cubed (cold)
- 5 grams fine sea salt
- 5 grams granulated sugar
- 125g sourdough starter discard, cold
- In a large bowl, combine flour with salt and sugar.
- Work in the butter with a fork, be careful not to over-mix. It should be chunky and rough.
- Add in the cold sourdough starter and lightly knead until just combined into a dough ball.
- Shape the dough into a disk and wrap it in plastic wrap.
- Chill in the fridge for at least 2 hours or overnight.
- Sprinkle your clean countertop with flour and roll out the dough until it is approximately 12″.
- Drape it over a 9″ pie plate, without tearing it, gently press it into the plate, and smooth it out.
- Trim any excess crust from the edges and crimp the edges to the pie plate. (at this point you can wrap the crust and place it in an air tight container/bag and freeze it for later)
- Blind bake the crust using the following directions (or bake according to pie recipe directions).
- To blind bake: Chill for 20 minutes in the freezer (the crust will shrink if you do not chill it first).
- Preheat the oven to 350 degrees F. Line the chilled pie crust with parchment paper. Fill with dried beans or pie weights. Bake for about 25-30 minutes.
- Remove the pie crust from the oven and carefully lift the parchment paper with the weights out of the pie.
- Return to the oven for about 10-15 more minutes until golden brown.
- Allow to cool, then you can freeze the crust for later, or use it to bake a pie!
