Sourdough Crust Chess Pie Recipe 🥧 Sourdough Pie Crust: • 120g flour • 1/4 tsp salt • 113g cold butter, grated • 100g sourdough discard or active starter • 1-2 tsp cold water (if needed) Chess Pie Filling: • 200g sugar • 2 tbsp cornmeal • 1 tbsp flour • 1/4 tsp salt • 113g butter, melted and slightly cooled • 2 large eggs • 1 tsp vanilla extract • 1 tbsp apple cider vinegar • 120g whole milk • 1 tbsp lemon juice Instructions: Make the crust - 1. In a bowl, mix the flour and salt. 2. Cut in the cold butter until the mixture looks like coarse crumbs. 3. Stir in the sourdough starter until a dough forms. Add a teaspoon or two of cold water if it’s too dry. 4. Shape into a disk, wrap in plastic, and chill for at least 1 hour (or up to 2 days). 5. Roll out the dough on a floured surface and press it into a 9-inch pie dish. Trim and crimp the edges. 6. Chill the crust again while you make the filling (this helps it hold shape and stay flaky). Make the filling- 7. Preheat oven to 350°F. 8. In a bowl, whisk together sugar, cornmeal, flour, and salt. 9. Add melted butter and mix until combined. 10. Whisk in eggs, vanilla, vinegar, and milk until smooth. Add lemon. 11. Pour into the chilled crust. Bake 12. Bake for 45-55 minutes, or until the top is golden and the center is mostly set (it should have a slight jiggle). 13. Cool at room temperature for at least 2 hours. The filling will continue to set as it cools. 14. Slice and serve at room temp or chilled. Amazing with whipped cream or fresh berries. sourdoughpiecrust chesspie lubbocksourdough sourdoughpie sourdoughstarter