Vanilla and Bean · by Traci York
Handmade Flaky and Buttery Sourdough Discard Pie Crust
NUTRITION · PER SERVING790M COOK
CAL 33%·PRO 23%
CARBS 61G37% OF CAL
7G FIBER50G OTHER5G TOTAL SUGAR
FAT 40G55% OF CAL
24G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, flaky, and buttery pie crust made with sourdough discard using the fraisage technique. Requires advance planning with a 12-hour refrigerator rest.
componentfrenchbaked goodvegetarian
View the full recipe on Vanilla and Bean →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 9 tablespoons (125 grams) Unsalted Butter (refrigerated (1 stick + 1 tablespoon))
- 1 cup + 3 tablespoons (165 grams) All Purpose Flour
- 1 tablespoon Organic 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 Organic Cane Sugar
- 1 teaspoon Fine Sea Salt
- 1/2 cup (150 grams) Sourdough Discard (100% hydration)
- 1 tablespoon + 1-2 teaspoons Ice Water
At a glance
PER SERVING · TIME 790M
CAL 33%·PRO 23%
CARBS 61G37% OF CAL
7G FIBER50G OTHER5G TOTAL SUGAR
FAT 40G55% OF CAL
24G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Sodium
- 617mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 271mg
- Calcium
- 47mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 617MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.