Cut butter into 1" cubes and put in freezer.

In a large mixing bowl, whisk together flour and salt.

Cut in the cold butter with a pastry blender until mixture resembles coarse crumbs with small pieces of butter still visible.

In a separate small bowl, combine honey (or sugar) and sourdough starter. Add this honey/sourdough starter mixture to the flour and salt in the large mixing bowl. Stir until just combined. The dough should start to come together after adding the starter and honey, but it may be very dry. If it's too dry, add ice water a tablespoon at a time (up to 3-4 tablespoons of ice water) until the dough starts to stick together a little more.

Divide the dough into two pieces and wrap each piece with plastic wrap, forming each into a disk or square of dough. Put dough in refrigerator for at least 30 minutes, but 1 hour is better.

When you're ready to use the dough, remove from the refrigerator. Turn dough out onto a lightly-floured surface and roll one half out into a large circle about 12-14" in diameter.

Drape the bottom pie crust over the rolling pin and carefully transfer to a 9" pie dish. There will be some dough hanging over the edge of the pie dish. Fill the bottom crust with your filling, and then roll out the second crust and add to the top of the pie. Trim off the excess, leaving about ½" excess dough all around the pie dish. Seal, crimp edges, and vent top pie crust.

Bake pie according to your recipe instructions.