Baker Byrne took his Grandma's sourdough pie crust recipe from the 1950's and gave it a little facelift by swapping the Crisco for Lard that we hand render from pasture raised pigs and the flour for wild yeast fermented sourdough. It's as flaky as ever & so delicious!
Pie Crust comes uncooked, frozen in a 9" pie tin.
Ingredients: Flour* Sourdough Starter {Flour*, Water}, Lard***, Water, Egg**, Apple Cider Vinegar*, Pink Himalayan Salt
*Organic, **Sourced right from The Farm, ***Thoughtfully Sourced from another micro-farm just like ours!