Sugar Spun Run · by Sam Merritt★ 5.0 (3)
Sourdough Pie Crust
NUTRITION · PER SERVING100M COOK
CAL 84%·PRO 55%
CARBS 148G35% OF CAL
16G FIBER118G OTHER14G TOTAL SUGAR
FAT 108G58% OF CAL
62G SAT46G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pie crust made with sourdough discard or starter. Flavorful and versatile for sweet and savory pies.
componentamerican⚙️ food processor🥧 baking dishvegetarian
View the full recipe on Sugar Spun Run →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 ¼ cups all-purpose flour
- 1 Tablespoon granulated sugar
- ½ teaspoon table salt
- 8 Tablespoons salted butter (very cold, cubed)
- ½ cup sourdough discard (cold)
- Ice water (as needed)
At a glance
PER SERVING · TIME 100M
CAL 84%·PRO 55%
CARBS 148G35% OF CAL
16G FIBER118G OTHER14G TOTAL SUGAR
FAT 108G58% OF CAL
62G SAT46G 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
- 15m
- Cook
- 25m
- Sodium
- 2027mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 671mg
- Calcium
- 123mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2027MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.