1. Place the butter in the freezer for 10-15 minutes before mixing the pie crust

   In a mixing bowl combine the flour, sugar, and salt.

2. Next, add the cold butter by grating it into the mixture (alternatively you can cut the butter into small cubes).
3. Using a pastry cutter, dough scraper, or fork cut the butter into the dry mixture until it resembles coarse crumbs.
4. Add the sourdough starter and the apple cider vinegar.
5. Use your hands to bring the mixture together until no more dry bits are in the bowl. If the mixture is not coming together, add 1 teaspoon of ice water.
6. Form a rough disc shape and place it into plastic wrap.
7. Use the plastic wrap to flatten the disc just a bit and then use a rolling pin to help smooth out the edges.
8. Lastly, chill the dough for a minimum of 4 hours or up to 4 days before using.

How to shape sourdough love letter pastries

1. Line a large baking sheet with parchment paper
2. Before shaping the love letters, allow the dough to rest at room temperature for 15-20 minutes. This will make it easier to roll out.
3. While the dough rests, measure and cut out a 4x4-inch square from a piece of paper to use as a stencil.
4. When ready to shape, place the dough on a liberally floured surface and roll it into a rough rectangle shape about an 1/8 inch thick. Tip: flour your rolling pin to avoid sticking.
5. Use your stencil to trace as many love letters as you can and then make the cuts (this recipe makes 6 love letters & 6 mini hearts). You’ll need to gather and re-roll the dough to make the remaining letters.
6. Use your stencil to trace as many love letters as you can and then make the cuts (this recipe makes 6 love letters). You’ll need to gather and re-roll the dough to make the remaining letters.
7. Be sure to use your cookie cutter to make 6 heart-shaped cutouts as well.
8. After making all of the cuts place each love letter on your baking sheet positioned in a diamond shape and poke some holes in them using a fork. This is to prevent the pastries from puffing up too much during baking.
9. Using a small spoon place a teaspoon or 2 of jam in the center of the diamond.
10. To create the love letter shape, fold in the left, right, and bottom flaps over the jam, leaving the upper flap open. Tip: brush a little milk on the seams after each fold to help the dough adhere together.
11. Brush a little milk in the center of the love letter and on the back of the heart and stick into the middle of the love letter.
12. Once all love letters have been shaped place them into the fridge for 30 minutes to 1 hour. This is to help them hold their shape during baking.
13. While the sourdough love letters are resting, preheat the oven to 350 degrees F.
14. After the love letters have rested brush each with heavy cream and sprinkle a little coarse sugar over top and bake them for 35-40 minutes or until lightly golden brown.
15. Allow them cool for 5-10 minutes before sifting some powdered sugar over top for the final touch!
16. Sourdough love letters are best enjoyed the day of but can be stored in an airtight container for 2-3 days on the counter.