Sourdough Pie Crust

• Baking & Spices

  • 1 1/2 cups Fat
  • 2 cups Flour
  • 1 tsp Sea salt
  • 1 tbsp Sugar

• Prepared

  • 1 cup Sourdough starter, fresh

Found on culturesforhealth.com

Description

Ingredients

• 2 cups flour
• 1 tsp. sea salt
• 1 Tbsp. sugar
• 1-1/2 cups cold fat, cut into 1/2-inch dice (all butter, or half butter, half lard/tallow)
• Approximately 1 cup fresh sourdough starter

Directions

• Instructions: Combine the flour, salt, and sugar in a large bowl. Cut in the fat using a pastry cutter or your fingertips. The dough will eventually look like it has “peas” in it. Gradually pour the starter in, a little bit at a time, until it just comes together. Depending on the humidity and the water content of your fat this may be less or more than 1 cup. Once dough barely comes together gather it up in the bowl into a cohesive mass and cover it with plastic wrap or a plate. Leave it in a warm place for at least 7 hours to culture. After the seven hours is up, or when you are ready to use your pie crust, transfer it to a freezer or refrigerator. This is crucial, as having cold fat in the dough will aid in creating a flaky pie crust. Once the crust is very cold you can remove it, roll it out, and bake it into a pie with your favorite fillings.