Sourdough Starter Discard Pie and Galette Crust

Step 1

Measure out 1 cup ripe sourdough starter and place it into the fridge to chill.

Step 2

Add the flour, salt, and sugar to a large mixing bowl and stir to combine.

Step 3

Add the sliced butter to the bowl and lightly toss with a spatula until you coat the butter with flour.

Step 4

Using a pastry blender, cut the butter into the flour until there are only small bits of butter remaining.

Step 5

Add the chilled 1 cup sourdough starter, cider vinegar, and a few splashes of cold water to the mixing bowl. Stir with a spatula or the pastry blender until well combined. Add more water here if necessary: you want the dough to come together when squeezed with your hands, but it should not be overly wet.

Step 6

Dump the contents of the bowl onto your bench and gather it into a large disc.

Step 7

If using the full recipe, divide the disc into two, form into two smaller discs, and wrap tightly in plastic wrap. Refrigerate the discs for at least 2 hours (preferably overnight) before using.