Pie Crust Natural Yeast, Sourdough
- 2 c all purpose unbleached flour or pastry flour
- 2 T organic cane sugar
- 1 tsp salt
- 1 c total COLD fat — lard, butter, or a mixture of
- both — cut into 1/2” chunks ** I have tried all butter, ¾ c lard + ¼ butter, and all lard. I liked the lard/ butter mixture the best, but all were yummy!
- 1/4 c + 1-2 T starter
Step by Step Instructions
In a medium sized mixing bowl, combine flour, sugar, and salt.
Using a pastry blender, cut in the fat until it resembles a coarse meal, with little chunks of fat distributed throughout.
Add 1/4 c starter and mix well with your hands until incorporated. Depending on the hydration of your starter, you will need to add a little more until the dough forms a ball.
Separate the dough into two equal parts and flatten into discs. Wrap in plastic wrap and place in the fridge for 3-6 hours.
When ready to make your pie, remove the dough and roll out with a rolling pin. I recently purchased a rolling pin cover and it transformed my pie making this year. I also really loved rolling them out on my silicon baking mat, it made transferring them a lot easier!
Bake at 400 degrees for 10-12 minutes or until slightly browned. Cool and fill as desired.