In a large mixing bowl, combine the all-purpose flour and salt.

Add the cold butter pieces to the flour mixture. Use a pastry blender or a food processor to cut the butter into the flour until the mixture resembles coarse crumbs with some larger pieces of butter remaining.

Mix in the sourdough starter discard until just combined. The mixture will be shaggy.

Gradually add ice water, 1 tablespoon at a time, mixing with a wooden spoon or your hands until the dough comes together. Avoid adding too much water to prevent the dough from becoming sticky.

This recipe makes a single-crust pie, if you want a double crust, just double the recipe and divide the dough in two.

Shape the dough into a disk, wrap it in beeswax or just put it in an airtight bowl, and refrigerate for at least 1 hour, or up to 2 days.

On a lightly floured surface, use a floured rolling pin to roll out the dough to about 1/8-inch thickness.

To transfer the dough to a pie plate, gently roll it around the rolling pin and unroll it over the pie dish. Alternatively, fold the dough in quarters and place it in the pie pan, then unfold.

Press the dough into the bottom and sides of the pie plate, trimming any excess dough around the edges.