Ginger Sourdough Pie Crust

Yields two unbaked 9″ crusts after approximately 1.5-2.5 hours.

Ingredients:

• 2 cups flour
• 1/2 cup sourdough starter
• 2/3 cup shortening
• 3 Tablespoons water
• 1/2 to 1 teaspoon ginger, as preferred
• 3/4 teaspoon salt

Directions:

1. Mix starter and water with 1/2 cup flour.  Set aside in a warm place for 1-2 hours.  It is helpful to bake cookies, cook fresh pumpkin to make pie puree, or otherwise warm the kitchen during this time in order to provide a warm enough kitchen for the starter to work its magic.
   

   A gas stove’s pilot light can help keep your starter mixture warm enough.

2. Combine salt, ginger, and remaining flour.  With a pastry cutter, cut in shortening until the mixture is crumbly.  Do not over-mix; crumbly but not smooth will yield a crust that is flakier.
   
3. Combine the crumble mixture with the starter mixture.  Divide into two halves and move one half to a lightly floured surface.  Using a floured rolling pin, roll the dough into a circle.
4. Lightly grease a pie tin or pan.  Carefully move the dough to the tin, and gently poke into corners.  Trim excess and shape edges as desired.  For Jack-O-Lantern Pumpkin Pie and other recipes with decorations, save trimmings for garnish.
   
5. Repeat shaping directions with second half for second pie, or use the second half for the upper crust of a two-crust pie, such as chicken pot pie.
   

   Trimmings can be used for garnishing pie faces.

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