Ingredients:

  • 1.5 cups (180g) all-purpose flour
  • 0.5 cup (115g) cold unsalted butter, cubed
  • 0.5 cup (120g) chilled sourdough discard
  • 0.5 teaspoon (3g) fine sea salt
  • 1-2 tablespoons ice-cold water

Instructions:

  1. In a mixing bowl, combine the flour and salt. Add the cubed cold butter and use a pastry cutter or forks to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized lumps of butter remaining.
  2. Fold in the chilled sourdough discard. Use a spatula to gently press the dough together until it just begins to clump. If the dough is too dry, add ice water one tablespoon at a time, stopping the moment the dough forms a ball.
  3. Shape the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to relax the gluten and re-solidify the butter.
  4. On a floured surface, roll the dough into a 12-inch circle. Ease it into the pie dish, press gently into the edges, and prick the bottom with a fork. Line with parchment paper and pie weights and bake.