Handmade Flaky and Buttery Sourdough Discard Pie Crust

Homemade pie starts with a delicious pie crust. Here’s my recipe for a tender, flaky and buttery handmade Sourdough Pie Crust using sourdough discard. This crust is tender, and flaky, thanks to a quick fraisage method I learned in pastry school that creates crisp, bite shattering layers. Prepare a single or double crust at least one day in advance for easy handling, and it’s freezer-friendly for longer storage. This recipe is vegetarian.

• 9 tablespoons (125 grams) Unsalted Butter refrigerated (1 stick + 1 tablespoon)
• 1 cup + 3 tablespoons (165 grams) All Purpose Flour
• 1 tablespoon Cane Sugar
• 1/2 teaspoon Fine Sea Salt
• 1/4 cup (75 grams) Sourdough Discard 100% hydration
• 2-3 teaspoons Ice Water

• 18 tablespoons Unsalted Butter refrigerated (2 sticks + 2 tablespoons)
• 2 1/3 cup + 1 tablespoon (330 grams) All Purpose Flour
• 2 tablspoons Cane Sugar
• 1 teaspoon Fine Sea Salt
• 1/2 cup (150 grams) Sourdough Discard 100% hydration
• 1 tablespoon + 1-2 teaspoons Ice Water