Sourdough Pie Crust: Crisp and Flaky

Instructions:

1. In a chilled bowl or food processor, combine the all-purpose flour and fine sea salt.
2. Add the cubed cold butter. Pulse or cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized chunks remaining.
3. Fold in the sourdough discard using a spatula. Gently stir until a shaggy dough forms.
4. If the dough is too dry to hold together, add ice water one tablespoon at a time until the dough clings together but is not sticky.
5. Divide the dough into two discs, wrap tightly in plastic, and refrigerate for at least 1 hour.
6. On a floured surface, roll the dough from the center outward. Transfer to your pie dish and trim the edges.
7. Fill the crust as desired and brush the edges with the beaten egg and water mixture.
8. Bake at 375°F (190°C) until golden brown.