Pie Dough 

For a two crust pie or two singles.

~For 2 Crusts (1 pie or 2 pie shells)
In food processor measure:
10 oz all purpose flour
1 t salt

Cut in:
8 oz very cold butter

Mix together:
8 oz sourdough discard starter
10 g honey (2 t sugar)

Stir flour mixture into starter mixture as you would pie crust.

Divide into two pieces. Shape into a disk and wrap well. Chill for at least 2 hours or up to 3 days.

To roll out usually allow some time to warm up a bit.

~If making pies in advance, the top crust will flake and have a delightful crisp if you WARM YOUR PIES BACK UP, EVEN JUST A BIT.

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