Full Recipe
Author
Martin Philip | 2024-04-09
Description
This flaky, flavorful, all-butter pie pastry has a secret: It uses sourdough starter instead of water to hydrate the dough. This addition makes it ideal for savory recipes like quiche (try our Spring Tonic Quiche) or pot pie, but it also pairs well with sweet fillings, like apple or peach pie. Bake the crust fully, until it has a deep golden brown color, for the crispiest crust and best overall results.
