Sourdough Pie Crust

• 2 cups of flour

• 1 tsp. of salt

• 1 TBS. of sugar

• 1 1/2 cup of cold fat (butter, lard, or both)

• 1 scant cup of fresh sourdough

1. Start by mixing the flour, salt, and sugar in a large bowl. Cut in the cold fat slowly until it forms small “peas.” You can use your hand or a pastry cutter for this.

2. Slowly pour in the starter until a small ball forms. When the dough barely comes together, that is the right amount.

3. Cover with plastic and put in a warm place to “culture” for at least 7 hours.

4. After it has fermented, take the dough and put it in the fridge or freezer until the dough becomes very cold (essential for flaky crust!).

5. Once it is cold, roll it out and bake away!