Sourdough Pie Crust

This makes 2-9" pie crusts. Just another way to use your sourdough starter! Try it with any pie filling. If you like it a bit sweet add some sugar. Time doesn't include time to proof sourdough starter.

• Ready In: 5 mins
• Yields: 2 9

Ingredients

• 1 2⁄3 cups flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon baking soda
• 2⁄3 cup shortening
• 1⁄2 cup  sourdough starter, Proofed
• 2  tablespoons sugar (optional)

Directions

1. Sift together flour, salt, baking soda and sugar(optional).
2. Cut in shortening until it resembles course crumbs.
3. Stir in starter, just until all ingredients are moistened.
4. Add a few drops of water if too dry, a spoonful more of flour if too moist.
5. Cover or wrap in plastic wrap and let stand 30 minutes.
6. Roll out, use and bake as for any pie crust.
7. To PROOF Sourdough starter:.
8. Remove 1 Cup of starter into a large glass or ceramic bowl.
9. Add to it 1 heaping cup of flour, 1 cup of warm water and 1t sugar.
10. Mix well with wood or plastic spoon and allow to stand 12-24 hours before use. DO NOT use metal of any kind!
11. Replace 1 cup back to original starter and store in refridgerator until next use. Measure out 1 cup of PROOFED sourdough starter for recipe. Discard any remaining or mix in with mother starter in refridgerator.