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Sourdough Crust

Lemon Tart with Sourdough Crust
For the crust:
soak ¾ cups flour in a ½ cup starter, mixed well for 4 hours

4 tablespoons cold butter or coconut oil, cut into pea size pieces
1/4 cup rapadura or date sugar
1 egg yolk
Pinch salt
2 to 4 tablespoons cold water

Mix ingredients into dough until it has a grainy consistency continuing to work until it can be kneaded (add flour as needed), let rest for 30 minutes on counter, roll out on a floured board 1/8” thickness, lay into a greased pie pan, trim off edges and pinch sides.

Bake 10 minutes at 425, fill with pie filling and cook per instructions

 

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