Pie crust, flaky, rich, and delicious, gets a nutritional boost through the wonder of the sourdough fermentation process. This pie crust will turn your favorite dessert into something your friends and family will rave about.
- 2 cups flour
- 1 teaspoon sea salt
- 1 tablespoon 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
- 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.
Makes a top and bottom crust.
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