INGREDIENTS

• 1 1/2 cups all purpose flour
• 1/2 tsp salt
• 1/2 cup + 2 tbps butter
• 1/2 cup sourdough discard

INSTRUCTIONS

1. To a food processor, add the dry ingredients, flour and salt, pulse a few times to mix evenly.
2. Add cubed, cold butter. Pulse until the butter is broken down into pea-sized pieces.
3. Add the sourdough discard, and pulse again until the dough forms a ball.
4. If you would like a fermented dough, wrap the dough in plastic wrap and leave at room temperature for 8 hours or overnight.
5. Roll out the dough on a lightly floured work surface with a floured rolling pin. Roll until the dough is about 1/8″ thick. Add flour as needed to prevent sticking.
6. Gently press the dough into the pie dish and trim the excess dough from around the edges. Add your pie filling and follow the recipe’s directions for baking.