Sourdough Pie Crust

Step 1

cube 1 C butter and leave it in the fridge until ready to use

Step 2

Whisk together flour, salt, and sugar (or add to a food processor and pulse to combine)

Step 3

Cut in the butter until it's worked into the flour in pea-sized pieces ( or pulse with a food processor)

Step 4

Add the starter, stir/pulse to combine until the dough begins to come together

Step 5

Turn the dough out onto a floured surface and knead just a few times until the flour is all incorporated - being sure not to overwork! Some chunks of butter will still be present.

Step 6

Divide the dough into two pieces and shape them into disks. Wrap in saran wrap or beeswax and store in the fridge for at least an hour before rolling out or up to 3 days. Freeze for later use in your favorite pie recipe.

Step 7

Grease and flour a 9" pie dish

Step 8

On a floured surface, roll the chilled dough out into a 12-13" circle to fit a 9" pie dish.

Step 9

Gently place the dough into the pie dish making sure not to stretch it to fit, because it will shrink back down. Let the edges hang over the side of the dish.

Step 10

Trim around the edges with scissors and then fold under as shown in the pictures above. Crimp the edges or press with a fork.

Step 11

Chill for an hour before filling and baking.

Step 12

Follow your pie recipe to fill and bake.