Sweet Pie Crust
For a 9″ double-crust pie, sift together:
- 1-2/3 cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- Cut in 2/3 cup shortening until it resembles coarse crumbs.
- Stir in ½ cup fresh starter, just until all ingredients are moistened. Add a few drops water if too dry, a spoonful more flour if too moist.
- Cover or wrap and let stand 30 minutes. Roll out, use and bake as for any pie crust.
Tags: wild yeast