This recipe yields two nutrient dense and very flavorful pie crusts. Why? because the dough is made from the discard of your sourdough, lard, butter, and Einkorn flour.

Sourdough discard is the portion of your sourdough starter that will be discarded before adding fresh flour and water to active the yeast and bacteria. The discard is not active but still adds flavor and fermented benefits to the crust.

Einkorn flour is a rich buttery flour that has not been hybridized and considered an ancient grain. We use Jovial Einkorn flour or a local company here in Pennsylvania called Beiler’s Heritage Grains.

Grandma’s pie crusts always used lard. In recent years lard has been replaced with Crisco or butter. Lard gives pie crust that flakey light texture. I use a combination of butter and lard.

SOURDOUGH EINKORN PIE CRUST

Yields 2 crusts
2 cups Einkorn flour
1 teaspoon sea salt
1 teaspoon of sugar
8 tablespoons cold butter cut in chunks
3/4 cup cold lard
2 teaspoons of white vinegar
1 cup of sourdough discard ( I use my white sourdough discard)

Instructions
Mix dry ingredients together. Cut in lard and butter with a pastry cutter or with your hands until soft and crumbly. Add in the vinegar and discard. Combine and bring together into a round ball. Cut in half and shape into two flat disks. You can keep this out on the counter to ferment for a few hours or transfer to the fridge to chill. Store in the fridge for a few days. This crust freezes well too. Roll out when it is slightly chilled.

Create savory dishes or sweet pies. We love this as a rustic pie crust in an old cast iron skillet filled with egg quiche, tomato pie, or strawberry rhubarb pie.