Sourdough Pie Crust (Extra Flaky!)

In a mixing bowl, whisk together the flour and salt.
125 grams All-purpose Flour, ¼ tsp Sea Salt
Toss the cubes of cold butter into the bowl until they're coated in flour. Use your hands to smash the butter into uneven, flat shards.
113 grams Unsalted Butter
Add the cold sourdough starter and 2 TBS of ice water to the bowl. Use a fork to toss. While tossing, add another TBS or two of water until clumps begin to form (it will still appear quite dry).
75 grams Sourdough Starter, 60 grams Ice Water
Use your hands to bring the pie dough together into one (mostly) cohesive mass.
Dump the dough and any dry pieces of flour onto a piece of plastic wrap or beeswax. Wrap the dough and smush it into a 1-inch thick disk with the palm of your hand.
Place it in the refrigerator to hydrate for at least an hour.
To make the dough extra flaky, roll the dough out on a floured surface into a long rectangle about ¼-inch thick. Fold the top third of the dough down upon itself and the bottom third up and over the first fold to create a letter packet.
Re-wrap the dough and refrigerate for at least an hour and up to two days.
Roll out the dough into its shape and proceed with baking the pie crust according to your recipe. Refer to my detailed guide above for blind-baking instructions.