Mix dry ingredients. Add flour, sugar and salt to a food processor, giving it 1 quick pulse to combine.

Add butter. Remember: butter needs to be cold. Cut butter into cubes, add to food processor and quick pulse 5 to 6 times. Butter should be broken up into smaller pieces.

Add sourdough starter. Add sourdough starter and quick pulse 5 to 6 times more, just to mix starter evenly in the mixture.

Form dough. Place crumbly mixture into a large bowl, and press it together until you form dough. If your dough is too crumbly, add 1 tablespoon of vodka.

Shape dough into a disk and cover it in plastic wrap. Chill for at least 2 hours, to 4 days.

Let dough come to room temperature for about 15 minutes, so it’ll be easier to work with. Unwrap dough, place it on a floured surface and roll it open with a rolling pin. Make sure dough is not sticking by rotating it a few times during rolling. If sticking, unstuck it carefully and re-flour the surface you’re working on.

Transfer open dough to pie dish. I use my rolling pin to make it easier and avoid breaking the pie crust in the process. Wrap it around the rolling pin, and unwrap over pie dish. You can see it better on the recipe’s video.

Refrigerate for at least 30 minutes. I like to be extra sure my pie crust is cold before putting in the oven, so it won’t shrink when baking, becoming though. So while I preheat my oven, I usually cover and refrigerate the opened dough again for at least 30 minutes.