Ingredients

• 3 Cups Organic All-Purpose Flour 375g
• 1 Cup Butter Melted
• 2/3 Cup Active Sourdough Starter, Stirred Down 166g at 100% hydration
• 1/4 Cup Coconut Sugar 40g of un-refined sweetener of choice
• 1 Teaspoon Salt 5g
• 1/2 Cup Sprouted Wheat Flour For dusting

Directions

1. THE DAY BEFORE

2. Mix the flour, sugar and salt together in a ceramic or glass bowl.

3. Add the sourdough starter and melted butter. Mix everything until just combined.

4. Cover the bowl and let the dough ferment at room temperature for 4-5 hours.

5. Divide the dough in half and shape each half into a round disk. Wrap each disk and refrigerate for at least 12 or up to 48 hours. Note that the dough will get more sour the longer it ferments

6. THE NEXT MORNING

7. Remove the dough from the refrigerator and let it soften slightly at room temperature. About 30 minutes to an hour.

8. Preheat your oven to 375°.

9. Using sprouted wheat flour to dust your surface, roll each disk out into a 12"-14" diameter. Trim the edges and place the bottom crust in your pie pan.

10. Fill the bottom pie shell with your filling of choice and either crimp the edges or add the top crust. See my post How To Make The Perfect Covered Fruit Pie, Every Time!

11. Bake the pie at 375° for 15 minutes. Turn the oven down to 350° and continue baking for 45-60 more minutes. Or follow the instructions based on your pie filling.

12. Check on your pie after it’s been in the oven for 45 minutes. If the crust is getting dark use narrow strips of foil and gently form them around the outer crust to prevent burning.

13. Remove the pie from the oven and let it cool before serving.

14. NOTE:

15. This recipe makes two crusts or a top and bottom crust. Once the dough has been fermented overnight in the refrigerator it can be frozen for future use.

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