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!
Servings: 2 crusts
Calories: 1199kcal
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 ¼ teaspoon)
- 100 grams granulated sugar
- 125 grams butter (room temperature)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
Instructions
- 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.
- Move it to a flat surface and form into a ball, wrap it in plastic and refrigerate for one hour before using. Enjoy!
- I made a crostata with the dough.
Notes
How to store the dough
Store: This recipe makes enough for two lievito madre pie crusts, so it’s perfect if you want to save one for later. Wrap the dough tightly in plastic wrap and keep in the fridge for up to 3 days. If it feels too firm when you’re ready to roll it out, rest it at room temperature for 10–15 minutes. Freeze: To freeze, wrap each portion in plastic wrap and pop them into a freezer-safe bag or container. They’ll keep well for up to 2 months. When you’re ready to use one, thaw it in the fridge overnight, then let it sit out a bit before rolling.Nutrition
Calories: 1199kcal | Carbohydrates: 153g | Protein: 19g | Fat: 57g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 319mg | Sodium: 465mg | Potassium: 196mg | Fiber: 4g | Sugar: 51g | Vitamin A: 1819IU | Calcium: 59mg | Iron: 7mg | Phosphorus: 233mg