• In a mixing bowl combine the flour, sugar, and salt.
• Next, add the cold butter by grating it into the mixture (alternatively you can cut the butter into small cubes).
• Using a pastry cutter, bench scraper, or fork cut the butter into the dry mixture until it resembles coarse crumbs.
• Add the sourdough starter and the apple cider vinegar.
• Use your hands to bring the mixture together until no more dry bits are in the bowl. If the mixture is not coming together add 1 teaspoon of ice water.
• Form a rough disc shape and place it into plastic wrap.
• Use the plastic wrap to flatten the disc just a bit and then use a rolling pin to help smooth out the edges.
• Lastly, chill the dough for a minimum of 4 hours or up to 4 days before using.

How to roll out sourdough pie crust

• Before baking your pie, allow the dough to rest at room temperature for 15-20 minutes. This will make it easier to roll out.
• Place the dough on a liberally floured surface and cut it in half (if using 2 crusts).
• Roll the dough into a rough 12-inch circle shape with about a 1/8-inch thickness. Tip: flour the rolling pin to avoid sticking.
• Start by rolling the dough from the center to outward and turning it after each roll.
• Use your rolling pin to lift the pie crust into the dish and press the crust into the pie dish.
• If using only 1 pie crust, feel free to flute the edges to create an appealing pattern. Using your thumb and index finger, pinch the dough gently together in a decorative pattern all the way around.
• Make sure to pierce some holes in the bottom of the crust before baking.
• You can then follow your pie recipe directions for baking instructions.
• If you are using a recipe with 2 pie crusts, simply fit the crust to the pie dish, fill the pie and then top it with the second crust.
• You may need to cut off any extra crust. Then crimp the edges of the two pie crusts together using your fingers or a fork until they are sealed together all the way around.
• Sourdough pie crust can be stored in the refrigerator for up to 4 days or frozen for 3 months.