1. Chop your cold butter into small cubes and pop it back into the fridge. Fill a small bowl with ice and water.

2. In a large mixing bowl, whisk together 2½ cups of flour and 1/2 tsp salt.

3. Add the cubed butter and cut it into the flour using a pastry cutter or your hands until it resembles coarse crumbs with pea-sized pieces.

4. Add 1/2 cup sourdough discard. Stir in 2 tablespoons ice water. Add up to 2 more tablespoons only if needed to bring dough together.

5. Divide dough into two discs, wrap in plastic, and chill for at least 1 hour (or up to 2 days).

6. On a floured surface, roll one disc into a 12-inch round. Gently fit into a 9-inch pie pan. Trim and crimp edges.

7. For blind-baking, prick base, line with parchment and pie weights, and bake at 375°F for 20–25 minutes, removing weights halfway through. Otherwise, follow your pie recipe instructions.