Basic butter pie crust
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30 min

1 12-in crust

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*These ingredients are optional. Sugar will help the crust brown and lemon juice will prevent gluten from forming and giving you a tough crust. I generally leave these ingredients out, but they won’t hurt.

For the ice water, hold off on adding water until you add the starter. If the dough comes together when kneading, you might not need the water at all.

1. Combine AP flour, salt, and sugar* into food processor. Pulse to combine.
2. Add the cold, cubed butter. Pulse until butter is pea-sized – do not break down butter smaller than pea sized!
3. Add sourdough discard and lemon juice*. Pulse until dough forms.
4. Turn the dough out on the counter. If it is still crumbly when you knead, slowly add ice water until a dough forms. You don’t need to knead this dough for long – just until the dough comes together.
5. Flatten into a ~6-in” diameter disc, wrap, chill in refrigerator for at least 1 hr and up until 24 hrs.
6. Lightly flour your counter. Roll out dough, continually making sure the dough is not sticking to the counter as you roll. (I use a bench scraper and peel the bottom off the counter repeatedly.) Roll the dough into a circle that is 1/8-in thick.
7. Grease your pie tin. Take your rolling pin and hover it over your dough. With the bench scraper, release dough from counter. Flip the dough over onto the rolling pin (so it’s draping over the rolling pin), transfer to pie tin with dough side down. Press down into tin and use as needed!