This sourdough pie crust is long fermented and super flaky and a tiny bit tangy.
Place the flour, salt, and sucanat in the bowl of food processor. Pulse to combine.
Add the butter pieces and pulse until the butter pieces are no larger than pea-size.
Dump the mixture into a large bowl. Add 3/4 cup of the sourdough starter and use your hands to mix it into the dough. Mix/knead just until the dough comes together in a cohesive ball. Add more starter as needed to achieve the right consistency.
Cover the bowl with a plate and let it sit at room temperature for 7-12 hours.
After the fermentation, divide the dough in half. Shape each half into a flattened disc and wrap with parchment paper. Place in the refrigerator until completely chilled, about 1-2 hours.
After the dough is chilled, you can use it in your recipe!
An "unfed" sourdough starter is one that has been fed 8-12 hours previously and can pass the float test. I suggest feeding your sourdough starter around noon, making your dough at night, and letting it ferment overnight.
This recipe was tested with a 100% hydration starter: basically, feed your starter with equal weights of flour and water.
Recipe adapted from Cultures For Health