1. Combining Dry Ingredients:

• In the bowl of a food processor, combine the flour, salt, and sucanat (or sugar).
• Pulse a few times to mix these ingredients well.

2. Adding Butter:

• Add the cold butter pieces to the flour mixture in the food processor.
• Pulse the mixture until the butter is incorporated and the pieces are no larger than the size of peas.

3. Incorporating Sourdough Starter:

• Transfer the flour and butter mixture to a large bowl.
• Add 3/4 cup of the sourdough starter to the bowl.
• Using your hands, mix and gently knead the dough, incorporating the starter until the dough forms a cohesive ball.
• Add more starter as needed, but only enough to achieve the right consistency (the dough should not be too wet).

4. Fermentation Process:

• Cover the bowl with a plate and let the dough sit at room temperature for 7-12 hours. This fermentation period allows the sourdough starter to work its magic.

5. Preparing the Dough for Use:

• After the fermentation period, divide the dough in half.
• Shape each half into a flattened disc and wrap each disc in parchment paper.
• Refrigerate the wrapped dough discs until completely chilled, which takes about 1-2 hours.

6. Ready to Use:

• Once chilled, your sourdough pie crust is ready to be used in your pie recipe!