Serves: Enough for 2 9" pie shells or my recipe for Pot Pie
Ingredients
3 cups flour: gluten free oat flour for gluten free, or whole wheat flour or spelt flour for dough containing gluten
1 stick butter, melted
1 1/2 cups whole milk plain yogurt
1 1/2 teaspoons salt
Instructions
Put all ingredients into a bowl. Stir together and then use your hands to work the ingredients into the flour until completely mixed.
Cover bowl with plastic wrap and let sit, unrefrigerated, for 24 hours. May be refrigerated (for a day) after 24 hours, if not ready to use yet. Let sit on counter until dough comes to room temperature before using.
Roll out, on a lightly floured surface to desired thickness. This dough cooks more slowly than dough made with white flour. For a pre baked pie or tart shell, prick well with a fork and place in a cold oven. Turn heat to 350º and bake for 20 to 30 minutes.
Recipe by Preheat to 350˚ at https://preheatto350.com/fermented-dough/