This pie crust can be made quickly, soured, and then patted directly into two 9-inch pie pans, without rolling. Or, you can pat in the bottom crust and roll out the top for a beautiful fruit pie.
15 minutes
45 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Gluten-Free Sourdough Starter
Gluten-Free Sourdough Starter Culture
$14.99
Not eating gluten? No problem! With the help of our gluten free sourdough starter culture, you can make tangy, fluffy sourdough bread that’s gluten-free.
The GF sourdough starter is an heirloom culture, meaning you'll make endless bread dough all from one starter! Just add water and gluten-free flour.
Sourdough is perfect for beginners, and this gluten free sourdough bread starter is a very forgiving culture and one of the easiest to work with.
Grey Celtic Sea Salt
INGREDIENTS:
- 1 cup potato starch
- 1/2 cup oat flour
- 1/4 cup millet flour
- 1/2 tsp. sea salt
- 1 cup cold butter or lard, or a combination of the two
- 1/2 cup brown rice sourdough starter
- 1/4 cup water, if needed
INSTRUCTIONS:
- Whisk together the potato starch, oat flour, millet flour, and salt in a medium bowl. Cut in butter or lard using a pastry cutter or your hands. Mix in sourdough starter and add additional water, up to 1/4 cup, to achieve a dough that is not crumbly, mixing and kneading dough as you go. It may be more moist than wheat-based pie dough you are used to working with.
- Cover dough and place at cool room temperature for 8 or more hours. When ready to use, divide dough in two. Press bottom crust into pie pan using your fingers. Dust a work surface with potato starch or tapioca flour and roll top crust out, adding more flour as needed.
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Use in your favorite pie recipes.
