Selfmade pie begins with a scrumptious pie crust. Right here’s my recipe for a young,flaky and buttery handmade Sourdough Pie Crust utilizing sourdough discard. This crust is tender,and flaky,due to a fast fraisage technique I discovered in pastry college that creates crisp,chunk shattering layers. Put together a single or double crust no less than at some point prematurely for straightforward dealing with,and it’s freezer-friendly for longer storage. This recipe is vegetarian.
Hand Blended,Tender and Flaky Sourdough Pie Crust
In case you like to make and eat do-it-yourself pie and preserve sourdough discard available to make use of in sourdough discard recipes,you’re in for a deal with! My all butter recipe for sourdough pie dough is fast to make by hand and with pantry staples. It’s buttery,gentle,flaky and crisp. The discard renders the dough tender,pliable and straightforward to work with. Plus it has provides a little bit of sourness to the dough that offers this recipe that little bit of additional taste.
We’re taking an additional fast step in creating tender,flaky layers. But it surely solely takes a minute,and it’s SO price it! A method referred to as fraisage is a basic pastry technique I discovered in pastry college,however later noticed Julia Baby making use of this identical method to her pie dough in season one in every of The French Chef. I fraisage all my buttery pie dough recipes,together with in my All Butter Buttermilk Pie Doughrecipe.
You should utilize this crust recipe for pies,like my Bourbon Pecan Pie,for galettes like this Cherry Galette,or for dumplings like my Apple Dumplings with Cranberry Butter. Anyplace you want pie dough,this sourdough pastry crust will be loved!
This Recipe Is:
- make forward prepared
- freezer pleasant
- tender,crisp and buttery
In case you take pleasure in making do-it-yourself pie and have sourdough discard available,you’ll take pleasure in this tasty sourdough discard pie pastry recipe.
In regards to the Components
- All Goal Flour – makes up the majority of the pie crust and aids in createing a gentle and tender texture. I exploit Bob’s Redmill Natural Unbleached All Goal Flour.
- Chilly Unsalted Butter – provides taste,tenderizes the dough and aids in creating flaky layers. I exploit Natural Valley Butter.
- Cane Sugar– provides taste and curiosity with out making the dough candy. It additionally aids in browning. You may omit this ingredient for savory purposes.
- Tremendous Sea Salt – provides taste and curiosity.
- Sourdough Discard– use 100% hydration sourdough starter discard. It must be runny and straight from the fridge. It provides moisture, taste and aids in terderizing the dough.
- Ice Water– hydrates the dough in order that it binds collectively. Ice for maintaining the water added to the dough as chilly as attainable. Use solely sufficient water to create a clump in your hand once you squeeze the dough collectively along with your fist. An excessive amount of water ends in a troublesome pastry,so err on the aspect of much less is extra,and provides the dough a squeeze in a number of spots earlier than including extra water.
- Apple Cider Vinegar:that is an non-obligatory ingredienthowever one which I exploit in all my butter pie doughs. It aids in tenderizing the dough,along with the sourdough discard. If utilizing,exchange 1 teaspoon of water with ACV.
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How one can Make Sourdough Pie Crust
Step by Step
Professional Tip:When mixing the dough,work shortly to maintain it chilly. If it will get too sticky or the butter feels prefer it’s melting,pop the bowl within the fridge for 10-Quarter-hour so the butter can solidify.
The Fraisage Methodology
For an additional flaky pie crust with out doing letter folds (just like puff pastry),it takes only a minute or two to do,however is well worth the effort. Right here’s why I exploit this technique:
- it aids in mixing the flour and butter with out overworking the dough.
- it aids in hydrating the dough in order that there’s fewer dry edges or patches inside the dough.
- as soon as baked the pastry is tender,and it shatters with every chunk.
Right here’s easy methods to fraisage:first you’re employed the butter,water and on this case sourdough discard into the flour. Nothing new right here. However right here’s the fraisage step:flip the shaggy/crumbly combination out onto your work floor. Form right into a tough 1/2 inch thick rectangle and use the heel of your hand to smearthe dough into the flour in your work floor,pushing the combination away from you. Work shortly from one aspect to the opposite.
Collect the shaggy mess and repeat another time. You’ll discover the dough will kind sheets. These are the skinny layers of butter that help in creating flaky pastry. As soon as your fraisage is full,divide the dough if making a double crust,kind right into a disk,wrap,then refrigerate.
A Notice on Meals Processor Dough
Whereas I discover making pie dough in a meals processor fast,straightforward,and handy (there’s a place for this!),the top pastry simply doesn’t have the flakiness of a handcrafted crust. A bonus of a meals processor is that it retains the pastry chilly,but it surely tends to interrupt the butter down an excessive amount of. After which there’s that meals processor to scrub.
Layers of flaky pastry is achieved by bigger items of butter which can be surrounded by flour. When rolled out,these items are stretched,and layered aided in our case by the fraisage technique. Because the pastry bakes,the moisture within the butter creates steam forcing dough to puff up creating a young,crisp and flaky pasty. Whereas this recipe may very well be made in a meals processor,I favor a slower strategy. As a bonus,there’s no meals processor to scrub.
Panning and Crimping
There are a lot of methods to crimp,from a easy fork press crimp to fancy fluting. However on the finish of the day,regardless of the way you crimp your do-it-yourself pie dough,it’s going to be gooood! So,it’s okay if it’s rustic. Listed below are some suggestions I have in mind when panning and crimping:
- Pan Prep:you’ll want to flippantly oil your pie pan. It isn’t all the time essential,however I’d reasonably be certain the pie isn’t going to stay to the pan and break an in any other case excellent do-it-yourself pie. Just a bit insurance coverage!
- Temperature Management:it’s okay if the able to roll chilled dough involves the cool aspect of room temperature. It’s easer to roll,and maneuver.
- No Stretching: when inserting the dough into the pan,let it fall,gently nudging it into place. Stretching it may trigger shrinkage as soon as within the oven. It’s okay to softly press the perimeters into the pie pan,however noooo stretching!
- Tuck Underneath:tuck the dough overhang beneath the perimeters of the dough to kind an edge on the lip of the pie plate,then give it a delicate pinch all the way in which across the pan so the perimeters of the dough is of uniform form. Earlier than crimping,I put the pie dough within the fridge for Quarter-hour in order that the gluten relaxes and makes the dough easer to flute. After crimping,don’t skip the following essential step.
- Chill:earlier than baking,put the pie plate within the fridge to relax for half-hour. In case you want longer,wrap it in plastic. Resting for no less than half-hour aids in enjoyable the gluten,lowering the potential for shrinking whereas baking. It additionally resolidifies the butter.
Professional Suggestions
- Pie Making Instruments:a bowl scraper helps collect all of the bits of dough sticking to the perimeters of the bowl. A bench scraperaids in managing all of the flour bits. A rolling pin is a should for even rolling. This maple rolling pinis just like the one I exploit. Ceramic pie weights are so handy for par baking (or blind bake),however beans work effectively too. Flour sack towels are tremendous helpful for holding and shaping your pie dough right into a disk. I exploit these flour sack towels.
- Pie Plate:I sometimes bake in a glass pie plate so I can keep watch over the underside crust. Ceramic is my second decide as a result of they’re so fairly. I’ve had my glass plates perpetually,an previous Pyrex,like this Pyrex pie plate. It’s a 1 1/4 inch deep customary 9 inch pie plate.
- Kitchen Instruments:I like to recommend weighing your substances utilizing a digital kitchen scale for the very best final result (affiliate hyperlinks).
Handmade Flaky and Buttery Sourdough Discard Pie Crust
Servings:8slices for single crust
Energy:201kcal
Components
For A Single Crust (13 1/2 ounces / 386 grams) :
For A Double Crust (27 ounces / 773 grams):
Directions
Prep the Butter:reduce the butter into 1/2 inch (12 mm) items. A simple manner to do that is to make use of your bench scraper to chop the stick lengthwise,rotate 1/4 flip and reduce lengthwise once more. Then reduce crosswise into small cubes. Switch to a bowl and into the fridge when you assemble the remaining substances.
- Combine the Dough:In a big bowl,whisk the flour,sugar and salt. Toss the chilly,cubed butter into the bowl (tip:be certain that the items aren’t sticking collectively). Utilizing your fingers,toss the butter and flour in order that the butter is coated. Use your finger tricks to press the butter between your thumb,index and center fingers,flat,into concerning the measurement of 1 / 4 – craggy edges are okay. Work shortly and proceed till all of the butter is flattened. The butter ought to nonetheless be chilly. If it will get melty,pop the bowl within the fridge for about 10 minutes.
- Add the Discard and Water:Drizzle within the sourdough discard combination over the floor of the butter/flour combination. Holding out 1-2 teaspoons of water,drizzle within the water. Use a silicon spatula to include the sourdough discard,stirring and tossing first,then swap to you hand,scooping up,folding and urgent the combination. Do that 5-7 occasions. Use a fork to scrape off your hand – the combination shall be shaggy.To evaluate hydration,seize a handful of dough and squeeze it. If it holds collectively,do not add any extra ice water. If it is nonetheless crumbly or falls aside,drizzle in 1/2 – 1 extra teaspoon of ice water and proceed folding and urgent to a shaggy consistency. Make sure you goal these bits hanging out within the backside of the bowl (you’ll be able to flick/drizzle a contact water there too).Tip:for those who want only a contact extra water,dip your fingers into the ice water and flick water onto the dough,so as to add only a contact of water. A bit goes a good distance!
- Lets Fraisage! Dump out the shaggy dough onto your work floor. Give your self loads of room to work. Utilizing a bench scraper,fold and press the dough no less than 3-4 occasions,ultimately shaping the combination right into a tough rectangle about 1/2 inch (12mm) thick. Use the heel of your hand to press the dough away from you,smearing the dough between your hand and work floor. Do that in three increments working from one finish of the rectangle to the opposite. This helps to hydrate the dough and construct flaky layers. Repeat as soon as extra. Use a bench scraper to assemble the dough and divide it in half (386 grams / 13 1/2 ounces every) if making a double crust. Form right into a 5 inch disk:use a flour sack towel to do that,inserting the clumps of dough within the middle of the flour sack. Collect the ends of the towel like a handbag and twist the dough ball tight in order that the pie dough is pressured into a good ball. Wrap in plastic wrap,wax paper or double wrapped parchment paper and relaxation in fridge for no less than 2 hours,however ideally in a single day or as much as two days. To freeze for longer storage,place in a sealed plastic bag and retailer for a number of weeks. Thaw within the fridge in a single day.Tip:Take the dough out of the fridge and relaxation at room for a about 20 minutes to melt barely. This may assist to make it extra pliable when rolling out. Earlier than unwrapping the dough to roll out,flip it on its aspect,and gently roll it like a wagon wheel to seal any cracks alongside the perimeters.
The dough is able to use in your galette,pie or pastry recipe.
Notes
**Apple Cider Vinegar: an non-obligatory ingredient,however one I add to pie dough to additional help tenderizing the dough (on this case additionally together with sourdough discard). Use 1 teaspoon rather than one teaspoon of water within the recipe.
Diet is supplied as a courtesy and is an estimate. If this info is vital to you,please have it verified independently.
Serving:1slice| Energy:201kcal| Carbohydrates:19g| Protein:2g| Fats:13g| Saturated Fats:8g| Polyunsaturated Fats:1g| Monounsaturated Fats:3g| Trans Fats:1g| Ldl cholesterol:34mg| Sodium:148mg| Potassium:26mg| Fiber:1g| Sugar:2g| Vitamin A:394IU| Calcium:7mg| Iron:1mg
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