Feed a small amount of starter with 1 cup of flour and 3/4 cup water either the night before your plan to mix your dough or the morning of if you're mixing in the evening.
2 cups flour
1 teaspoon salt
2 teaspoons sugar
1 cup starter
2 teaspoons vinegar
2 sticks frozen butter, shredded with cheese grater
When your starter has doubled from feeding, take out 1 cup of starter and mix with all ingredients. Knead dough with hands until it comes together. Divide in half and roll out into 2 discs between parchment paper. Wrap in Saran Wrap or place in plastic bag for 1-48 hours in fridge.
When ready to bake, take out one disc at a time and roll out to the size needed for your pie plate. Place dough in pie plate and crimp edges as desired.
For a fully baked empty pie shell: Place pie plate in fridge for 30 minutes with dough. Once removed from fridge press parchment paper into pie dough and up sides. Add weights on top of paper and up sides (if you do not have weights, use dry beans or rice). Bake at 375ยบ for 15 minutes. Remove pie plate from oven and carefully remove parchment and weights. Pierce bottom of pie several times with a fork and return to oven for an additional 15 minutes or until golden brown.
For a partially baked pie shell or pie with filling: Follow directions for the pie recipe you're using. Par baking you would normally follow the directions for an empty pie shell, after the first 15 minutes, remove pie shell, add filling and finish baking according to recipe - this will vary depending on the recipe you're following and what you are baking.
A pie with filling, for example a fruit pie will normally take about an hour to bake. Again this will depend on your recipe and what it is you're baking.
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