Combine flour, salt, and sugar together in a bowl.
Cut your cold butter into small, manageable cubes. Then, add the small cubes to the dry mixture.
Using a sturdy fork or pastry cutter, start “cutting” the butter into the dough until it’s well incorporated
Add sourdough discard and begin kneading the dough together using the palm of your hand. This may take about 3-5 minutes.
Generously flour your workspace (you don’t want your dough to stick and rip when you try picking it up from your counterspace).
Using some of the flour from the counter, generously flour your rolling pin (especially if using wood)
Gently roll out your pie crust until it makes a circle.
Remove crust from workspace and place it in the pie dish. (Alternatively, you can place your rolled out dough in sealable packaging and store in the fridge or freezer)
After placing your crust into the desired pie dish, shape your dough by rolling the ends under each other and pinching the dough between your fingers to get that ruffled look.
Poke the now shaped dough with a fork all around the bottom and sides of the crust, cover, and place in the freezer for AT LEAST 2 hours. (This freeze will help with the fluff during the baking process).
After the 2 hours is up, prepare your pie crust for baking by preheating the oven to 425 degrees.
