• In an effort to keep the dough and butter as cold as possible, have all of your ingredients and supplies ready. Refrigerate your sourdough starter about an hour before starting. I also put the cold (refrigerated) butter in the freezer for 10-15 minutes before starting.

Mix Dough

• Start by combining the called-for flour, sugar, and salt in a mixing bowl. Next, grate the cold butter into the same bowl using a box cheese grater.
• Mix and cut the butter into the dry ingredients until small even pea-sized crumbles form using a pastry cutter or bench scraper. Do not overmix.
• Add the sourdough starter to the mixture. Stir with a fork, and then use your hands to finish mixing and forming the dough into a shaggy ball. There shouldn’t be any crumbles or dry bits left in the bowl. Add 1 teaspoon of cold water if the dough seems too dry.

Form and Chill Dough

• Using your hands, quickly form the sourdough pie crust dough into a round flat puck (about 1 to 2 inches thick and 4 inches around). To prevent it from drying out, wrap the dough puck in plastic wrap, or like we did, in parchment paper and then tucked inside a ziplock bag. (Split the dough in half and form 2 equal individually-wrapped pucks if you doubled this recipe.)
• Chill the wrapped sourdough pie crust dough for a minimum of two hours prior to baking, or for up to three days. 

Roll, Fill and Bake

• When you’re ready to bake your pie, take the dough out of the refrigerator and let it rest on the counter for 10 minutes. 
• Place the dough puck on a generously floured work surface, sprinkle a light dusting of flour on top, and then proceed to roll it out with a floured rolling pin. 
• Start in the middle of the dough puck and work your way outwards, and rotate the direction you’re rolling each time to maintain an evenly round shape. Continue to roll out the dough until it’s about ⅛–inch thick and large enough to cover the bottom and sides of your pie pan.
• Gently ease the flattened dough into your pie pan. Either gently fold it in half twice (into quarters) or loosely roll part of it up around the rolling pin to help lift and transfer it without tearing. Press the crust into the sides and edges of the pan, and form the outer edge as you see fit. Cut or tear off any excess dough if necessary.
• Immediately proceed to fill and bake following the pie recipe you’re using.