Lievito Madre Pie Dough / Pasta Frolla
This Lievito Madre pie crust is the perfect way to use up your pasta madre discard. It makes two buttery, flaky crusts with a subtle tang from the sourdough!
1 h 50 min2 servings1199 kcal
Ingredients
- 75 grams lievito madre discard (up to 3 days old)
- 250 g flour (all purpose or 00)
- 1 teaspoon vanilla extract
- 1 pinch salt (if using unsalted butter then add 1/4 teaspoon)
- 100 grams granulated sugar
- 125 grams butter (room temperature)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
Instructions
- 1
In the mixer or food processor add the flour and the lievito madre in pieces, butter cubed, egg, egg yolk, vanilla sugar and salt, combine until it comes together to form a dough.
- 2
Move it to a flat surface and form into a ball, wrap it in plastic and refrigerate for one hour before using. Enjoy!
- 3
I made a crostata with the dough.
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