Sourdough Pies! (Pate Brisee)

Monday, August 20, 2012

Hello sourdough adventurers!



Wow, this was one heck of a recipe! Who knew that you could get delicious and flaky pie crust that was this easy?! All from your starter?! We were sure impressed with the results, and hope that you were, too!!



Ok, so here is an important announcement that we want to bring to your attention:
  1. We really want to get the awesome thumbnail linky so that everyone's entry can show up as a picture instead of a listing. However, we have agreed that to make it worth the money (we have to pay a yearly subscription for it) we need to have 20 participants before we can do it! That means we need YOU to get as many friends as possible to join 
  2. We have finally jumped on the social media bandwagon!! Please take a look to the right and see all our new awesome social media icons! Please feel free to like and follow us on as many as you like! :)
                                           


So link up! If you baked along with us this month, enter your link below and share your delicious results! If you don't have a blog, just email us your photo at sourdoughsurprises@gmail.com and we will include your photo here! And if you do have a blog and would like your photo to be included in our super awesome slideshow, email us a picture, too! :)   And don't forget to check back in a few days to see what awesome goodies we will make with our sourdough starters next! 



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Sourdough Pate Brisee (The Bojon Gourmet) (yields 2 pie crusts)

1 cup flour
1 cup whole wheat flour
1 tsp salt
1 TBSP sugar
2 sticks butter, cut into 1/2" cubes and chilled
1 cup sourdough starter

In a large bowl whisk together the flours, salt and sugar.
Cut in the butter with your fingers until it resembles a course meal, with some chunks of butter remaining.
Gradually stir in the starter and fold in with a spatula until it starts to come together.
Turn the dough out onto a lightly floured surface.
Divide into 8 portions.
Using the heel of your hand, you want to scrape a portion of the dough across the counter, kind of smearing the butter through the dough.
Repeat with the remaining dough.
Gather the dough into two equal balls, wrap with plastic wrap an allow to chill in the fridge for 30 minutes.
Preheat the oven to 450F.
Remove one disc from the fridge and roll it out into about 14" round circle.
Fit the crust into the bottom of your pie pan, and place the pan in the fridge while you roll the top layer.
Roll the second disc of dough into a circle as well. You can either leave it whole, make it lattice work or any other design you want.
Chill the dough while you prepare the filling.
Pour the filling into the bottom crust and then top with your top crust as preferred.
Place the pie on a rimmed baking sheet and place in the oven.
Turn the oven down to 425F and bake for 25 minutes.
Reduce the oven temperature to 350 and bake for an additional 35-45 minutes (check the pie crust often here and tent with foil if it looks like it is getting too dark.
Remove the pie to a cooling rack and allow to cool for at least 1.5-2 hours.



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