• In a large bowl, weigh out flour and salt. Mix together to evenly distribute salt.
• Use a knife to cut the cold butter in quarters lengthwise, and then slice into small sections widthwise. Add the butter to the flour and toss to coat the pieces.

  Using a pastry cutter, blender, or food processor cut the butter into the flour until it is in pea-sized pieces and fully distributed in the flour.
• Add the starter and water to the flour, salt, and butter and begin to mix together inside the bowl.
• Once a shaggy dough has formed, turn the dough out onto a worksurface and began kneading it together. As soon as everything is combined, stop kneading.
• Wrap the dough in parchment, plastic wrap, or wax paper and refrigerate for at least 30 minutes and up to 72 hours for long fermentation.
• Remove the dough from the fridge and cut in half. Each half makes one crust.

  Roll out the dough to about ¼ inch thick, lightly adding flour as needed to prevent sticking.
• Drape the crust into a pie plate and gently press it in to mold the shape. Use scissors or a knife to cut along the edge of the pie plate and remove excess dough.

  Line the dough with parchment, wax, or plastic wrap and refrigerate for at least 30 minutes. Remove from the fridge and bake according to your recipe of choice.

Baking Methods

• Par-bake: bake at 350° for 15 minutes
• Blind bake: bake at 350° for 15 minutes then at 375° for 15-20 minutes.
• Regular bake: Add your filling and bake at the temperature and time indicated within the recipe.