Ingredients:

  • 2.5 cups (315g) all-purpose flour
  • 1 teaspoon (6g) fine sea salt
  • 1 cup (225g) unsalted butter, chilled and cubed
  • 0.5 cup (120g) sourdough discard, cold
  • 3 tablespoons (45ml) ice water
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 large (50g) egg
  • 1 tablespoon (15ml) heavy cream

Instructions:

  1. In a large bowl, whisk together the all-purpose flour and fine sea salt.
  2. Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or forks, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
  3. Create a well in the center of the flour mixture and pour in the cold sourdough discard and apple cider vinegar.
  4. Using a spatula, gently fold the mixture together. Add ice water one tablespoon at a time, stirring briefly after each addition, until the dough forms a shaggy mass that holds together when pinched.
  5. Shape the dough into a disc, wrap in plastic, and chill in the refrigerator for 1 hour before rolling out.
  6. Whisk the egg and heavy cream together to create a wash; brush over the top of the crust before baking for 35-45 minutes.