Strawberry Rhubarb Hand Pies

@FarmhouseonBoone
INGREDIENTS:
SOURDOUGH PIE CRUST:
2 cups all-purpose flour (280)
2 teaspoons sugar (8 grams)
1 teaspoon salt (11 grams)
1 cup cold butter cubed I grated mine (227 grams)
1 cup sourdough starter (285 grams)
INSTRUCTIONS:
1. In a large bowl, combine flour, salt, and sugar.
2. Work in the butter, being careful not to over mix.
3. Add in the starter and stir until combined.
4. Divide the dough into two and shape each half into a disk and wrap in plastic wrap. Chill in the refrigerator for at least 2 hours but up to 3 days.
5. Sprinkle a clean countertop with flour and roll out the dough until it is approximately 12".
6. Use hand pie cutters to cut the dough.
7. Drap over bottom pie cutter. Be careful not to over fill. Drap over top filling and squeeze together with the pie cutter.
8. Preheat oven to 400°.
9. I used egg wash on top and some sugar.
10. Bake for 22 to 24 minutes until golden brown.
11. Enjoy
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