1 1/2 C. Flour
1/2 C. Shortening
1/2 C. Starter
!/4 C. Soda
3/4 tsp. Salt

Sift flour, salt and soda into mixing bowl.

With 2 knives, or pastry blender cut in shortening until mixture resembles coarse meal.

Stir in started with fork and mix together gently until the dough sticks together and cleans side of bowl.

Turn dough out on floured pastry board and roll out very lightly.

Use as directed for any pie crust.

Makes two crusts or two shells.

Sourdough pie crust is flaky, browns an even delicate amber and does not shrink when baked as a pie shell.