Sourdough Pie Crust (with Turkey Pot Pie)

So I've been using this sourdough starter that my friend Kathy gave me for over a year now.  I've been able to keep it alive too. ☺ As always, I'm willing to try new things with the dough.  Kathy sent this to me and said "What do you think?"  Well, I've gotta tell ya, pie will never be the same again once you try it with sourdough pie crust.  It is so easy and easy to work with too.  

2 cups all purpose flour

1 tbsp. sugar

1 tsp. salt

4 oz. butter, cut into cubes

4 oz. Crisco (or other lard)

1 cup sourdough starter (I was just a little bit short so added a little more water)

2 tbsp. ice water

Cut the butter and Crisco into the flour, sugar, and salt mixture until it resemble small peas.  Add sourdough and mix to combine.  Add water if necessary.  

Kathy's recipe said to wrap in plastic and refrigerate several hours until chilled.  I just used mine at the time I made it and it was fine.  It can be kept in fridge for several days or freeze for future use.  

Yield:  2 crusts (with enough leftover for amazing pinwheels).

©Crackerberries Kitchen 2023