Use your sourdough discard to make a flaky pie crust with deep and rich flavour.
Ingredients
- 2/3 cup general purpose flour
- 2/3 cup Spelt flour
- 1/2 teaspoon salt
- 2/3 cup butter, unsalted
- 1/2 cup unfed starter or discard, refrigerated
Instructions
Recipe bt Gabrielle Prud'homme
Work the butter cubes into the flour with a pastry blender or your fingertips, ensuring some large kidney bean-sized chunks of butter remain.
Add the cold starter and stir it in with a fork, then continue to rub it into the flour using your fingertips. Very gently knead the dough, folding it back on itself 3 to 4 times, until no dry pockets of flour remain. Sprinkle with cold water, one tablespoon at a time, if needed to help the dough come together. Form into a disc shape.
Wrap tightly and let the dough rest in the refrigerator for at least 30 minutes, up to 24 hours. Allow to rest at room temperature for 10 minutes (if refrigerated for more than an hour) before rolling it out.
