Sourdough Pie Crust

Makes (2) 9-inch pie crusts

Ingredients:

1/4 Cup Active Starter

2-4 tbsp Cold Water

2 1/4 Cups Unbleached Flour (spooned and leveled)

1 tsp Salt

2 tbsp Sugar (can substitute honey or maple syrup)

1 cup frozen butter

Instructions:

Add all dry ingredients to large bowl.
Add in sourdough discard and lightly mix.
Grate in butter and mix.
Adding in 1 tbsp of water at a time, lightly knead with your hands until combined. Only add in as much water as is needed for the dough to come together. Do this step quickly so the butter doesn’t melt. You should see small bits of butter throughout your dough.
Split into two sections and roll each section out between two pieces of wax/parchment paper. Press one into your pie plate and allow the other to rest flat. Place both in the fridge until firm (4-ish hours or overnight).
While the crust is in fridge, prepare your pie filling! (My apple pie filling recipe is below!)
Remove crust from fridge and add desired filling.
Cut the flat sheet into 1 inch strips. Create a lattice top by alternating the strips over and under each other. Cut off excess pie crust from the sides of the dish.
Beat one egg and brush over crust. Sprinkle sugar over the top of the lattice.
Bake at 375F for 60-90 minutes until apples are tender and the top is golden.
Allow to rest for 15 minutes and serve!

Apple Pie Filling

6 Granny Smith Apples
3 tbsp Flour
1/2 cup brown sugar
2 tsp cinnamon
Juice of 1/2 a lemon

Peel and core apples then cut into 3/4 inch slices. Add all ingredients into large bowl, mix until well combined. Add to pie crust and follow baking instructions above!