In the bin of your food processor (or in a mixing bowl) add 1 cup of flour and 1 stick (½ cup) of butter. Pulse until butter and flour form pea-sized balls. If you aren’t using a food processor, add COLD cubed butter to a bowl with flour and either cut in with a fork and knife or use a pastry knife.

Add in COLD sourdough discard, a COLD egg yolk (save the egg white to brush the pie before baking), salt, sugar, and vinegar.

Pulse until just combined (you will see butter and egg spots throughout— this is GOOD! We don’t want the ingredients to be fully incorporated in a dough like this. When the crust is baking, the butter will melt, creating pockets of deliciousness and a super flaky crust. AKA heaven in the form of food. If you think it isn’t mixed well enough, it probably is!

Turn dough over onto a floured surface (or floured pastry mat for easy cleanup). It will be crumbly — don’t expect a solid dough ball. Gently flatten the dough into a round disk, cover it with cling wrap, and set it in the fridge until you are ready to roll it out and use it. I’d recommend placing it in the fridge for at least 15 minutes anyway, just so that it can be nice and firm for when you roll it out.

When you are ready to use your dough, place it on a lightly floured surface, sprinkle flour lightly on the top, and roll it out with a floured dough roller. I know— so much flour! The standard thickness for pie crust is about ⅛ inch thick, but just roll it out until it covers your pan with a bit of an overhang. Poke holes in it with a fork and lightly coat it with your saved egg white.

Style to your taste and bake according to your recipe's instructions! On top of pie filling, this typically takes around 45 minutes at 375 degrees Fahrenheit. If blind baking, this will probably only take around 20-25 minutes at the same temperature. I haven’t tried blind baking with this yet, so if you do be sure to keep an eye on it and let me know how it turns out!