Pre-chill all crust ingredients in cold fridge or freezer before use for best results, about 10-15 minutes.

Combine all ingredients into your food processor or mixer.

In food processor pulse for 4-5 seconds. In mixer, mix on low until dough looks crumbly but may be dry and not adhere. If the dough doesn’t come together after mixing for at least 30 seconds then add one tablespoon of chilled water at a time until dough sticks together better and is able to form a ball.

Remove and form into a dough ball on cutting board and divide into two equal halves. Shape each half into a rough round disk. Wrap each in plastic for at lease an hour in a refrigerator or overnight for a more developed sourdough crust.

When dough is ready to roll, take out of fridge unwrap, and let warm up for 5 minutes. If you choose to use only one crust re-wrap other half and chill for up to 3 days or freeze for up to 3 months.

Decide which option you are going to use for your pie crust beforehand: 1) 2 pie crusts with a thinner crust with tops for an 8-9 inch pie; 2) 2 pie crusts with a thicker crust and no tops; or 3) a single larger pie with thicker crust and top. We are using option one here but the principle for working your dough crust is the same.

Lightly dust your cutting board with flour and cut your dough disk, with roughly ⅔s for your base and set aside other ⅓ for your top.

With hands, start to flatten larger dough disk into a rough circle.

With rolling pin, roll and turn as needed, making sure dough is not sticking to the cutting board and dust a bit more flour and flip and repeat until you have disk of ⅛-inch thickness and patch up any tears with dough from the edges, pinching and rolling again into a cohesive if somewhat ugly “disc."

Lightly grease your pie pan(s).

Roll the flattened dough up onto the rolling pin and unravel it gently into the pie dish.

Form the dough to the shape and contours of the pie dish and pinch to the upper lip of it.

Cut off any excess and patch it up as needed.

Chill the crust 30 minutes before baking to allow gluten to relax and butter to harden for a flakier crust.

Taking smaller disc for top, start to flatten dough into a rough circle.

With rolling pin, roll and turn as needed, making sure dough is not sticking to the cutting board and dust a bit more flour and flip and repeat until you have disk of ⅛-inch thickness and patch up any tears with dough from the edges, pinching and rolling again into a cohesive if somewhat ugly “disc” lid that will fit the top of your crust base. Set aside until you have filled your pie.

After filling your pie, carefully place and tuck crust top and fold/pinch together edges.

Slit 1-3 air vents, wash with egg for a more golden pie crust, and bake pie at 350° F until golden brown (or following your pie instructions).