Pie Crust

1. In a medium sized bowl stir together flour and salt.
2. Cut cold butter into cubes and put in flour mixture. Use your hands to break apart the butter and combine the flour and butter.
3. Add sourdough now if you have it.
4. Slowly fold in cold water a little at a time until a shaggy dough forms. DO NOT OVER MIX or it will not be flaky.
5. Cover with wet towel and put in fridge for at least 30 minutes.
6. Preheat oven to 375 degrees.
7. Once chilled, remove and place on a floured surface and roll out till about 1/4 in thickness. Place in a pie dish.
8. Line pie with parchment and place pie weights or dry beans on pie (this is important or else your pie crust will turn out too thick).
9. Bake for 15 minutes, remove weights, than bake another 10-15 until golden brown. Let cool completely before filling.

Banana Pudding

1. In a medium sauce pan, whisk together the half and half, honey, eggs, and corn starch until smooth.
2. Turn stove to medium heat and cook for about 15 minutes until very think. Make sure you are whisking the whole time. If you notice lumps start forming you can put it through a mesh strainer before moving on and after it thickens.
3. Remove from heat and whisk in vanilla. Fold in 3 sliced up bananas.
4. With the last banana, cut into slices and place on the bottom and sides of the pie crust.
5. Pour in pudding and put in the fridge for at least 4 hours. (I usually put mine in overnight)
6. Top with whipped cream and enjoy!