Crust instructions: 

1.  In a large bowl, mix flour and salt. 
2. Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like
   coarse crumbs.
3.  Stir in the sourdough discard until evenly incorporated.
4.  Add ice water, one tablespoon at a time, just until the dough holds together when
   pressed.
5.  Divide into two discs, wrap in plastic, and chill for at least 1 hour (or overnight).
6.  On a baking sheet, roll out your dough to a flat disc.
7.  Bake at 450 degrees for 12 minutes.
8.  Allow it to fully cool for at least 3-4 hours.

Topping Instructions:

1. In a large bowl, combine the cream cheese, powdered sugar and vanilla.
2.  Spread onto a completely cooled pie crust, leaving an inch uncovered.
3.  Slice your strawberries into thin slices and pattern along the outside of the cream
   cheese mixture.
4.  Alternate with whatever design you love and speaks to you with the blueberries,
   strawberries and raspberries,
5.  Store in fridge or cold place until ready to eat.