In a mixer, or a large bowl, combine dry ingredients.

Shave or grate cold or frozen butter.

Add the cold butter to the dry mixture and “cut” in the butter using a mixer, or a fork or pastry blender if using a bowl until the mixture resembles small pebbles.

Add the sourdough starter, and mix just until combined.  Too much mixing can make it tough.

Add a Tbl of flour or cold water as needed if dough seems too wet or too dry.  I typically don’t have to do this, but you can if you need to.

Put in an airtight container or piece of plastic wrap and put in the refrigerator for at least 30 minutes before rolling out.  

This pie crust can be stored in the refrigerator for up to two weeks and used for quick meals.

When ready to use, roll out with a rolling pin on a lightly floured surface.  Place in pie dish, or add to the top of a savory filing for pot pie.  If you have excess dough, put it back in the refrigerator or roll it out and bake it for a few minutes on a baking sheet. It’s really good with jam.