Sourdough Pie Crust Recipes

PERFECT PIE CRUST

Steps:

• Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

EASY PIE CRUST

Steps:

• To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
• Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
• Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
• To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
• Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
• Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.

SOURDOUGH PIE CRUST

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.

SOURDOUGH PIE CRUST

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.