My first attempt at a sourdough short pastry.
The method I used included a 48 hrs. slow cold ferment. The 1/2 lard 1/2 butter crust was rolled out very cold and I used a frozen blackberry filling. The pastry seemed to melt into a very tender and flaky crust.
- Log in to post comments
For the love of pie man, that looks absolutely edible!! And the bottom crust looks well cooked, which I always think is the true test of a good pie. It's often under-cooked and soggy! But not yours! Tell us more, how did you make it.. share the full recipe. I could sure go for a slice of that now! And I know lard isn't good for you - but what's the point of living without good pie!
Ok, looks amazing. More details, please. Especially was quality did the SD component add?
That's the key to a good crust - butter and or lard. Now I gotta have pie!
That looks very good. I’ve not heard of sourdough pie pastry before. What does it taste like?
Recipe please!