Bim’s Sourdough Pastry Pie Crust


500 g. AP flour 

100 g. Sourdough Discard 

125 g. Cold Butter 

125 g. Cold Lard

100 g. Sugar 

10 g. Salt 

2 eggs 


In large bowl mix cold lard and butter with flour, add sourdough discard, sugar, salt and eggs and mix well until combined don’t over mix the dough it will be dense. Put in plastic bag and rest for 30 minutes in the fr.  After 30 minutes roll it out flat and put in pie tin cut the edges and pinch the edges with your fingers and thumb making it look nice.  then poking with fork and putting parchment paper on top and add rice to fill up the pai crust so they stay in shape during baking,  bake for 15 minutes then remove the rice, brush with egg wash and bake again another 10 minutes then remove from the oven and let it cool completely.

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