Here's the complete recipe with the additional steps:

PREP WORK

1. Mill your flour (we love our Nutrimill Classic) and place in a bowl in the freezer or fridge to cool down.
2. Prepare the butter: Cut butter into cubes by cutting the butter half lengthwise, then each piece lengthwise again, and then those into small cubes. Place in the freezer.
3. Prepare salt water: Add salt to water, stirring to incorporate the salt. Place in the fridge or freezer to stay extra cold.
4. Combine starter mixture: Right before you start the process, combine the salt water and starter, stirring well. Keep in the refrigerator until ready to use.
5. Prepare parchment paper or plastic wrap and set aside.
6. Wait 30 minutes for everything to chill thoroughly.

PROCESS

Making the Dough:

1. Remove the flour from the freezer and add your tablespoon of sugar.
2. Remove the butter from the freezer.
3. Cut in the butter using a pastry blender until the pieces resemble pea-size (with some being larger than others—you don't want this to be uniform).
4. Drizzle in the starter/water mixture.
5. Very gently combine using almost a fold in motion. Don't push down or mix vigorously—keep it gentle!
6. When the flour is hydrated and there are large clumps of dough, dump out onto the parchment paper/plastic wrap.
7. Use the wrap to gently push the dough together to form a disc. Don't use your hands here to avoid melting the butter or overworking the dough. There will be bits of flour and crumbs just push this into the dough through the paper.
8. When the disc has come together, wrap the crust in parchment and then wrap tightly in plastic wrap.
9. Keep in the fridge for up to two days or freeze.

Rolling and Baking:

1. When it's time to bake, take the dough out of the fridge and let sit on the counter for 5 minutes.
2. Flour parchment paper and unwrap the disc. Roll out on the floured parchment paper, making sure to flour the top of the crust as you roll. Try not to push down, but push out.
3. Use the parchment paper to flip it into your pie pan and press down gently.
4. Fold any hanging crust under and decorate the edge with a decorate fold or a simple fork imprint.
5. Poke holes in the bottom of the crust before blind baking (recommend baking the crust before adding your filling).
6. Add parchment paper and pie weights or beans.
7. Blind bake at 375°F for 20 minutes.
8. When the crust has blind baked, brush with egg wash and then pour in your filling.
9. When cooking your pie, you may need to use aluminum foil to wrap the pie crust edge to prevent burning. Cook per your pie recipe.