- 1 oz starter, 80% hydration
- 2.25 oz cream cheese, cubed
- 6 tbsp butter, cubed frozen
- 4.5 oz bleached flour
- 1/4 tsp salt
- 1 tsp heavy cream
- 1/8 tsp baking powder
Place starter in large bowl.
In food processor mix flour, salt and baking powder. Add cream cheese and heavy cream. Mix til cream cheese is crumbly. Add butter. Process til butter is a little less than the size of peas.
Pour flour mix on top of starter. Blend with fingers til starter is in shaggy bits. Knead with your hands for a few minutes. Pat into a 1/2" disc and refrigerate for 3 days.
Roll out crust 1/8" thick between 2 sheets of floured and wax paper. Place in 8" pie tin. Refrigerate overnight.
Blind bake with coffee filters and rice at 425 for 20 minutes. Remove filter and rice. Poke holes on the pie crust and bake an additional 10-15 minutes.