Sourdough Pie Crust

INGREDIENTS:

• 2 cups flour (240 g)
• 1 tsp sea salt
• 1 Tbsp sugar
• 1-1/2 cups cold fat, cut into 1/2-inch dice - all butter, or half butter, half lard/tallow
• Approximately 1 cup Sourdough starter

INSTRUCTIONS:

1. 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.
2. 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.
3. Once dough barely comes together, divide and gather up into 2 balls, flatten to a 1 inch thick pancake shape, put on separate plates, dust with flour to prevent sticking, and cover with plastic wrap. Leave it in a warm place for at least 7 hours to culture.
4. 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.
5. Once the crust is very cold you can remove it, roll it out, and bake it into a pie with your favorite fillings.