I was worried about this, but it was actually super simple, and came out flaky and yummy!
makes enough for 1 - 9 in. crust and 1 top, or 2 crusts, or about 14 - 4 in. rounds for turnovers
2 1/2 cups flour
3/4 teas. salt
3/4 teas. sugar
1/4 oil or melted butter
1/2 cold butter or lard, cut in slices or chunks
Stir the flour mixture and oil in a large bowl together. Cut in the butter with a pastry cutter or fork and knife, combining the butter until the pieces are small and mostly uniform or "pea-sized."
2 Tablespoons cultured yogurt or buttermilk
5-6 Tablespoons ice water
Mix together. Add into flour and butter mixture, combining until it makes a dough. If you do not wish to incorporate soaking, put the dough into the fridge for 1 hour, then roll out as desired.
To soak dough, leave out for 8-12 hours, in a cool area (preferably 50-68 degrees.) Refrigerate for at least 2 hours, to overnight. Roll out and use as desired.
This dough is fairly forgiving, but over manipulation when rolling or cutting will make the dough less flaky. Try to work the dough as little as possible. Use lots of flour for rolling out (a good use for sprouted flour) and try to roll onto waxed/ parchment paper. You may then fold over in half, and place into the pie plate to minimize cracking. See this post for a helpful tutorial with pictures. I am happy to post this at Food Renegade's Fight Back Friday.
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