Sourdough pie crust – how good does this sound for an apple pie?

This is the next sourdough project I have planned – and with a slice of Vermont cheddar cheese? Ah…..

SOURDOUGH PASTRY (PIE CRUST)
For a 9″ double-crust pie:

Sift together:

1 2/3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda

Cut in 2/3 cup shortening until it resembles coarse crumbs.
Stir in 1/2 cup fresh starter, just until all ingredients are moistened.
Add a few drops water if too dry, a spoonful more flour if too moist.
Cover or wrap and let stand 30 minutes.
Roll out, use and bake as for any pie crust.

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One Comment

  1. ScottsHelper November 24, 2008