Sourdough Discard Pie Crust

In a large bowl, whisk together flour, salt and sugar. Add the cubed butter and use your hands or a pastry cutter to mix together until you have a coarse mixture. If mixing by hand, use your fingers to press and smash the cubed butter and coat it with the flour. Butter chunks should be pea-sized; do not overmix.

Add the sourdough discard mixture and use the pastry cutter or a fork to mix the dough just until combined. It will be shaggy and clumpy, and you should still see chunks of butter (it's a good thing!). Again, be careful not to overmix.

Pour the dough mixture onto a smooth work surface. Gather the dough together (be careful - we're not kneading the dough, just gathering) into a ball). If the dough seems too dry, add a little water (¼-½ teaspoon). If it seems sticky, add a sprinkle of flour. The dough should not be sticking to the work surface.

Divide the dough into two pieces, wrap each in plastic wrap, and press into a disk. Chill in the refrigerator for at least 2 hours.

After chilling, transfer one of the dough disks to a lightly floured work surface. Use a lightly floured rolling pin to evenly roll the dough into a roughly 12-inch circle (ideal for a 9-inch pie crust), or the size and shape needed for your dessert recipe.

To transfer your crust to the pie pan or baking sheet, roll the dough onto your rolling pin. Hold one end of the circle of dough to your rolling pin, and gently roll the pin, wrapping the dough around the pin on itself (a little extra sprinkling of flour here can keep the dough from sticking to itself, if needed). Move the pin to your pie pan or baking sheet, place the end of the dough at the edge of the dish, and unroll the dough off the pin.

Fill and bake your pie or dessert according to your recipe's instructions, rolling out the second crust when needed.