Sourdough Pie Crust
(from greenfood’s recipe box)
Source: cultures for Health
Prep time: 15 minutes
Cook time: 700 minutes
Serves 8 people
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
- Note: Makes top and bottom crusts
Directions
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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.
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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.
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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.
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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.
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Once the crust is very cold you can remove it, roll it out, and bake it into a pie with your favorite fillings.