Sourdough Pie Crust – a delicious recipe with flour, salt, baking soda, shortening, sourdough starter, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift together flour, salt, baking soda and sugar(optional).
2
Cut in shortening until it resembles course crumbs.
3
Stir in starter, just until all ingredients are moistened.
4
Add a few drops of water if too dry, a spoonful more of flour if too moist.
5
Cover or wrap in plastic wrap and let stand 30 minutes.
6
Roll out, use and bake as for any pie crust.
7
To PROOF Sourdough starter:.
8
Remove 1 Cup of starter into a large glass or ceramic bowl.
9
Add to it 1 heaping cup of flour, 1 cup of warm water and 1t sugar.
10
Mix well with wood or plastic spoon and allow to stand 12-24 hours before use. DO NOT use metal of any kind!
11
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.
211
kcal
Calories
1
g
Fat
46
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 2/3 cups flour, 1/2 teaspoon salt, 1/4 teaspoon baking soda, 2/3 cup shortening, and more.
Yes, Sourdough Pie Crust falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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