Sourdough Pie Crust - cooking recipe

Ingredients

Starter
1 cup flour (white or wheat)
1 cup lukewarm water
1/4 cup sugar
1 (1 tablespoon) package dry yeast
Pie Crust
1 cup sourdough starter (see my recipe for this)
1 -2 cup flour, depending on starter consistency
3 tablespoons oil
2 teaspoons baking powder
3/8 teaspoon baking soda
1/2 teaspoon salt

Preparation

For starter:
Do not use metal bowls or spoons!
Combine cup water and yeast in a glass, ceramic, or plastic 5-cup or larger bowl and let stand for 15 minutes. Reusable/disposable food storage boxes work well.
Stir in flour and cup sugar. Loosely cover with lid (or plastic wrap if your bowl does not have a lid).
Stir daily the next 3 days. On the 4th day, you can either use the starter or \"feed\" it. To feed it, add 1 cup flour (white or wheat), 1 cup room temperature water, and 1/4 cup sugar (optional).
Follow directions above, stirring the next 3 days (Days 5-7).
On day 8, use one cup of the starter for your favorite recipe and reserve one cup for yourself to start over on day 4 of the cycle (feeding day).
Pie Crust:
Combine sourdough starter, oil, baking powder, baking soda, and salt. Add flour, one cup at a time. Knead dough slightly, until it forms a soft dough that can be easily rolled out.
Divide the dough in half. Place one half on a clean floured surface. Flour the dough lightly and roll fairly thin so it is big enough to fit in either a round pie plate or an 8 inch square pan.
Place first piece of dough in greased pan and fill with your favorite pie filling. Roll second piece of dough and place on top of the filling. The edges should hang slightly over the edge of the pan. Cut off any edges and finish or pinch the edges shut so your filling will not leak out. You can also just fold it over if you wish (won't be as pretty, but it works).
Bake for 20-25 minutes in a 350 degree oven or until crust is golden brown.
Works well with plums and apples.