Begin cutting the butter into cubes or use a cheese grater to grate the cold butter into a medium sized bowl. Using very cold butter will make this task much easier.

*If you are making a sweet filling pie, you can add 1 Tablespoon of sugar into the food processor as well.

Then add sourdough discard and pulse until the dough comes together. If you see that the dough is too dry, add 1 Tablespoon of cold water and pulse.

Now that your dough has come together, remove it from the food processor, divide it in half, shape it into a disk, and wrap both halves in plastic wrap. Place the dough in the refrigerator for at least 30 minutes or up to 3 days.

When you're ready to use your pie dough, remove it from the fridge. Using a rolling pin, roll out your dough onto a lightly floured work surface? to fit the size of your pie dish. Depending on how long it's been refrigerated your dough may be too hard to work. If so, allow it to sit out until it's soft enough to work with.

Now that you're pie crust is ready to bake, there are 2 options; pre-bake for a custard or cream filled pie OR fill and bake.

Line the crust with parchment paper and fill the crust with pie weights or dried beans to keep it from puffing up. Place the pie crust in the preheated oven and bake for about 15-20 minutes, or until the edges are lightly golden. Carefully remove the pie weights and parchment paper.

Return the crust to the oven and bake for an additional 5-10 minutes until the bottom is golden and cooked through. If the crust bubbles, gently press down with the back of a spoon.

Remove the pie crust from the oven and let it cool on a wire rack before adding your desired filling.