Instructions:

• First, in a medium sized bowl combine the flour and salt together and set aside.
• Next, take and cube the butter and cut the butter into the dry ingredients until it resembles fine crumbs.
• You can do this with a pastry cutter or a large fork.
• Be sure to work at this until you have reached the proper distribution of the small butter pieces, then set aside.
• In a glass measuring cup measure the cold sourdough discard and cold water and stir with a fork to combine.
• Then add the liquid ingredients with the dry ingredients and mix with a fork or by hand until the dough comes together.
• If it seems dry add a tablespoon of water at a time until it comes together nicely. Be careful not to overwork the pie dough-you want a tender crust.
• Form the pie dough into a disc (alternately you can wrap in a piece of plastic wrap and place in the fridge for up to a couple days for a cold ferment) and place on a lightly floured surface. Roll the dough and add more flour as needed to prevent sticking.
• I will sometimes flip the pie dough to flour both sides.
• Roll the pie dough so that it is plenty big for what you need for your pie plate. This recipe is enough for a 9” or 10” pie pan.
• Once it is rolled out fold it into half and then half again and place in the pie shell. Unfold the crust and trim the sides by hand to about 1-2 inches.

Finishing a Single or Double Crust Pie:

Single Crust:

• -Fold the crust under and crimp the edge of the pie crust for a single bottom crust. You can crimp the pie crust however you prefer.

Double-Crust Pie Crust:

• -Add the filling, ex. apple pie filling, and then take and roll out another pie crust for the top crust, trim, fold over and crimp.
• Both of these pie crust ways can be baked according to the pie recipe’s directions.

Blind Baked Pie Crust:

• Follow these instructions if you need to blind bake a single pie crust.
• Fold under the pie crust and crimp the edges.
• Place tinfoil in the pie crust and fill with uncooked rice or dry beans. (This prevents the crust from bubbling up or slumping down on the sides.)
• Then bake in a preheated 425-degree oven for 10 minutes.
• Remove the foil and bake for another 10-15 minutes until golden brown.
• NOTE: You use the tinfoil as a lifter to remove the rice easily from the baking pie crust. Also, to prevent waste you can save the rice in a zip top bag for future blind baked crust. I have a pie rice bag just for this sort of thing!