Sourdough Pie Crust

A sourdough piecrust is a great way to boost nutritional benefits and get a yummy flaky pie crust to boot! Once I made this pie crust it became my go to piecrust for so many recipes. You can do a sweet dessert or a savory pie and they taste incredible. It will make you love your sourdough starter and don't forget to pass it down to your kids too. Keep it in the family for generations!

Ingredients

1½ cups white or white wheat flour
1 tablespoon coconut sugar or any kind of sugar
1 teaspoon Celtic Sea Salt
1 cup butter cold
1 cup sourdough starter cold (straight from the fridge)

Instructions

Chop your cold butter into pieces or shred it with a cheese grater.
Add flour, sugar, and salt to the bowl of a food processor.
Sprinkle your very cold butter on top of your flour and pulse in the food processor a few times.
Pour in your sourdough starter into the food processor and pulse until the dough just barely starts to form together and still has a bit of crumble.
Take the dough out of the food processor and gently squeeze it together.
Place your dough on a lightly floured surface.
Divide the dough into two equal pieces and roll into flattened discs.
Wrap the discs in plastic wrap and chill for at least one hour and up to several days in the fridge before using it.
To make the crust roll out the dough between two pieces of plastic wrap or parchment paper. Peel off dough and place in 9 -inch pie dish, fluting edges if necessary.

Notes

Use a 9-inch pie pan. This will make two 9 inch pie crusts.