• Add flour, sugar, and salt to the bowl of the food processor. Pulse to combine.
• Scatter slices of butter over the top of the flour mixture; Pulse until the butter breaks up into small pea size chunks.
• Pour the sourdough starter over the top of the flour/butter mixture. Pulse until the mixture just starts to clump together a bit, but is still crumbly. The dough should feel like it will stay together if you pinch it with your fingers.
• Dump the dough crumbles out onto pastry board or lightly floured countertop.
• Using your hands, quickly work the dough together into one big mass. It should stick together pretty easily. The less time your hands touch the dough the better because of your body warmth.
• Divide the dough into two equal pieces. Shape the pieces into flattened discs and wrap in plastic wrap.
• Put the discs of pie dough in the refrigerator to rest for an hour or up to overnight before rolling out for pies if you have time. If not, you can use right away.
• To freeze, place the plastic-wrapped discs in a freezer bag and store in the freezer for up to 3 months. If freezing, defrost dough in the refrigerator overnight. For best results, use pie dough within 24 hours of refrigerating or defrosting the dough.

To Parbake: Line chilled pie dough with a piece of crumpled parchment paper. Fill with pie weights or raw beans. Bake at 425 F for 15 minutes. Remove the parchment with pie weights, return the crust to the oven and continue baking at 375 F for 7 to 10 minutes or until the bottom begins to brown.

To Blindbake: Line chilled pie dough with a piece of crumpled parchment paper. Fill with pie weights or raw beans. Bake at 425 F for 15 minutes. Remove the parchment with pie weights, return the crust to the oven and continue baking at 375 F for 15 to 20 minutes or until the bottom is completely browned.