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1 1/2 C. Flour
1/2 C. Shortening
1/2 C. Starter
!/4 C. Soda
3/4 tsp. Salt
Sift flour, salt and
soda into mixing bowl.
With 2 knives, or pastry blender cut in shortening until mixture resembles coarse meal.
Stir in started with fork and mix together gently until the dough sticks together and cleans side of bowl.
Turn dough out on floured pastry board and roll out very lightly.
Use as directed for any pie crust.
Makes
two crusts or two shells.
Sourdough pie crust is flaky, browns an even delicate amber and does not shrink when baked
as a pie shell.
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