Use your sourdough discard to make a flaky pie crust with deep and rich flavour.
90g (2/3 cup) GP flour
90g (2/3 cup) spelt flour
4g (1/2 tsp) salt
150g (2/3 cup) cold unsalted butter
120g (1/2 cup) refrigerated, unfed starter
Whisk together flours and salt. Cut butter into 1 inch cubes and toss in flour mixture.
Work butter into flour with a pastry blender, or fingertips, ensuring some large, kidney bean sized chunks of butter remain.
Add cold starter and stir in with a fork, then continue to rub it into the flour using your fingertips. Very gently knead, folding the dough back on itself 3-4 times, until no dry pockets of flour remain. Sprinkle in some cold water, one tbsp at a time if needed to help the dough come together. Form into a disc shape.
Wrap tightly and rest in fridge for at least 30 minutes, up to 24 hrs. Allow to rest at room temperature for 10 minutes (if refrigerated for more than an hour) before rolling out. Makes one single pie crust.