Ingredients
- 280g flour (soft white wheat berries)
- 5g fine sea salt
- 1 cup (2 sticks) butter, cold and cubed
- 250g sourdough starter (active or discard)
Instructions
- Combine flour and salt in a large bowl.
- Cut the butter into the flour and salt. Work in the butter with your hands or a pastry cutter until butter is in pea-sized lumps. Do not overmix!
- Add the sourdough starter and bring together into a ball of dough.
- Cover and ferment the pie crust 8-12 hours at room temperature.
- Refrigerate the dough for at least 1 hour before you do anything else with it to prevent overmixing. We want plenty of butter pockets! After it has been refrigerated, you can divide it in half to use for a pot pie in a pie pan, or flatten into a larger rectangle for use on a pot pie casserole.
Notes
If you plan to long-ferment your pie crust, use active starter or fresh discard (not old discard from the back of the fridge).
- Prep Time: 15 minutes
- Fermenting and Chilling Time: 9 hours
- Category: Dinner, Lunch
- Cuisine: American, European
- Diet: Vegetarian