Recipe makes two pie crusts.
Ingredients:
2 cups flour
1 teaspoon salt
1 tablespoon sugar
1 cup cold butter
1/2 cup sourdough discard
1/2 cup cold water
Method:
Keeping the butter as cold as possible, dice it into 1/2 inch squares. Add flour, salt, sugar, discard and butter to a food processor. Pulse about 20 times, until it's the texture of coarse sand. Add the water and mix until it starts to form a ball. Don't over mix. Dump the dough onto a bread towel and pull all the ends up towards one another. Twist tight to push the dough together. Cut the dough in half and flatten it into discs. Wrap in plastic wrap and refrigerate until you are ready to fill your pie, at least 30 minutes.
When rolling out the dough, use plenty of flour, moving the dough around as you roll to make sure it isn't sticking.
