Before you begin, make sure your starter has been fed recently and is active and bubbly.
Get out your pie plate, rolling pin and a piece of parchment paper. Set aside.
In a large mixing bowl, combine the flour and salt.
Now work in the cold lard or butter until you have coarse crumbs. See the attached video for more details.
Stir in the honey and starter. You may need a little more or a little less than the recipe calls for. The brand of flour you use as well as the humidity level in your home will impact how much liquid you need to add. You need enough liquid for the dough to hold together, but not be sloppy, sticky, wet.
Now you have three choices: 1. Roll out and bake the dough right now, 2. Cover and refrigerate for about two hours then use in your recipe, or 3. Cover and leave at room temperature for up to 12 hours for a long fermentation, then either use right away or refrigerate and then use. I prefer a less sour taste and so do not usually do the long ferment and simply use my dough right away. It's worth experimenting and see what you like best.
That's it! Follow whatever pie recipe you are making for baking instructions.