Sourdough PieCrust

Prep Time: 15 minutes

Total Time: 25 minutes

Makes two 9-inch crusts

When Grandma gave me the job of cutting lard into flour with a fork, she would say, “It has to be just right, sort of like cracker crumbs.” That’s when I learned a valuable lesson: In measuring, start with a little and then add more if you need it. This crust has nice flaky layers. Use with your favorite recipe or Buttermilk Pie (see recipe) or Strawberry Balsamic Pie (see recipe).

• 2½ cups all-purpose flour
• 2½ tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon (optional)
• 1 teaspoon salt
• 1 cup lard or shortening
• ¾ to 1 cup Sourdough Starter (see recipe)

1. Preheat the oven to 400°F. Lightly butter a 9-inch pie pan.

2. In a large bowl, mix together the flour, sugar, baking powder, cinnamon (if using), and salt.

3. Cut the lard into the flour mixture with a fork or pastry cutter until it becomes crumbly, like cracker crumbs.

4. Slowly stir in the starter, ¼ cup at a time, until it forms a soft dough. To ensure a flaky crust, add just enough starter to bring the dough together. On a lightly floured surface, lightly knead any stickiness out of the dough. Divide the dough into 2 pieces.

5. Roll the dough out to a 12-inch round ¼ to ⅛ inch thick. Fit into a 9-inch pie pan.

6. To bake, line the dough with tin foil and fill with dry beans or rice. Bake for 15 to 20 minutes, then carefully remove the foil with the beans or rice and bake for 3 to 5 minutes more or until golden brown and set. Or use with any pie recipe and bake according to the recipe’s directions and until the crust is golden brown and set.