Sourdough Pie Crust

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READY IN: 5mins
YIELD: 2 9
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sift together flour, salt, baking soda and sugar(optional).
  • Cut in shortening until it resembles course crumbs.
  • Stir in starter, just until all ingredients are moistened.
  • Add a few drops of water if too dry, a spoonful more of flour if too moist.
  • Cover or wrap in plastic wrap and let stand 30 minutes.
  • Roll out, use and bake as for any pie crust.
  • To PROOF Sourdough starter:.
  • Remove 1 Cup of starter into a large glass or ceramic bowl.
  • Add to it 1 heaping cup of flour, 1 cup of warm water and 1t sugar.
  • Mix well with wood or plastic spoon and allow to stand 12-24 hours before use. DO NOT use metal of any kind!
  • 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.
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