Sourdough Pie Crust Recipes

Steps:

• For starter:.
• Do not use metal bowls or spoons!
• Combine cup water and yeast in a glass, ceramic, or plastic 5-cup or larger bowl and let stand for 15 minutes. Reusable/disposable food storage boxes work well.
• Stir in flour and cup sugar. Loosely cover with lid (or plastic wrap if your bowl does not have a lid).
• Stir daily the next 3 days. On the 4th day, you can either use the starter or "feed" it. To feed it, add 1 cup flour (white or wheat), 1 cup room temperature water, and 1/4 cup sugar (optional).
• Follow directions above, stirring the next 3 days (Days 5-7).
• On day 8, use one cup of the starter for your favorite recipe and reserve one cup for yourself to start over on day 4 of the cycle (feeding day).
• Pie Crust:.
• Combine sourdough starter, oil, baking powder, baking soda, and salt. Add flour, one cup at a time. Knead dough slightly, until it forms a soft dough that can be easily rolled out.
• Divide the dough in half. Place one half on a clean floured surface. Flour the dough lightly and roll fairly thin so it is big enough to fit in either a round pie plate or an 8 inch square pan.
• Place first piece of dough in greased pan and fill with your favorite pie filling. Roll second piece of dough and place on top of the filling. The edges should hang slightly over the edge of the pan. Cut off any edges and finish or pinch the edges shut so your filling will not leak out. You can also just fold it over if you wish (won't be as pretty, but it works).
• Bake for 20-25 minutes in a 350 degree oven or until crust is golden brown.
• Works well with plums and apples.

Steps:

• Sift together flour, salt, baking soda and sugar(optional).
• Cut in shortening until it resembles course crumbs.
• Stir in starter, just until all ingredients are moistened.
• Add a few drops of water if too dry, a spoonful more of flour if too moist.
• Cover or wrap in plastic wrap and let stand 30 minutes.
• Roll out, use and bake as for any pie crust.
• To PROOF Sourdough starter:.
• Remove 1 Cup of starter into a large glass or ceramic bowl.
• Add to it 1 heaping cup of flour, 1 cup of warm water and 1t sugar.
• Mix well with wood or plastic spoon and allow to stand 12-24 hours before use. DO NOT use metal of any kind!
• Replace 1 cup back to original starter and store in refridgerator until next use. Measure out 1 cup of PROOFED sourdough starter for recipe. Discard any remaining or mix in with mother starter in refridgerator.