300 g (2 cups) wholegrain flour
1 tbsp sourdough starter
100 g coconut oil or butter hardened in the fridge and chopped
125 g (1/2 cup) water
- Remember that all grains needs to fermented in order for our body to be able to digest the nutrients. See my article ‘Why sourdough?” in order to understand the science behind this. To start making the pie crust pastry, dilute the sourdough starter in the water. With a dough starter you will not be able to completely dilute. So it is all right if there are still lumps of dough but mix it enough to ensure the lumps are small and not large chunks.
- Spread the hardened and chopped coconut oil or butter on top of the flour. Then with your fingers loosely mix the chopped blocks into the flour until they look like breadcrumbs. Add water with the sourdough starter in it and mix it in. You can add a little more than 1/2 cup of water if you find the dough is too dry. Work everything together with your fingers to form a dough. You can do all this with the food processor too.
- Separate the dough into two halves. Wrap each half in cling film. Place the half you are going to use to make the pie crust pastry in the freezer for 20 minutes. The other half you can store in the fridge and roll out to use as a pie crust pastry for another day. It is best not to store for longer than five to seven days.
- After 20 minutes, roll out the 1/2 dough that was in the freezer into a circle and line the bottom of a round 10-inch or 25 cm pie dish. If your pie needs to be covered, break apart this dough into 2/3 and 1/3 portions. The 2/3 portion will line the bottom of the pie dish and the 1/3 portion will cover the top. Prick the pastry base evenly all over with a fork. Put the dough-lined dish into the freezer for about 15 mins to reduce shrinkage when baking. Ready to bake after 15 minutes