Every step of this recipe will require the crust to stay cold
Make sure to refrigerate the dough if it becomes too warm during the process before proceeding
To begin, in a food processor add
1 1/2 Cups all purpose flour (187 grams)
1 Tablespoon sugar
1 teaspoon salt
Pulse until everything is combined
Next, quickly prep the butter
1 cup butter, two sticks, cut into slices
Make sure the butter is fully cold and work quickly so that it doesn't become too soft
Scatter the chopped pieces of very cold butter on top of the flour mixture
Pulse until the butter breaks up into small chunks
Pour in
8oz cold sourdough starter (227 grams)
Pulse until the dough barely holds together with some crumble
Remove the dough from the food processor and squeeze it a bit to hold it together
Lay the dough pieces on your countertop
We recommend using a chilled rolling pin
Divide the dough into two equal pieces
Shape each into flattened discs and wrap in plastic wrap
The dough needs to chill thoroughly (at least an hour) before rolling it out
This dough will hold several days in the fridge if necessary