In a mixer bowl combine flours, salt, baking powder, and lard. Mix until it is crumbly. In a separate bowl, blend the starter and water together. Add to the pastry crumbs in the mixer bowl. Turn mixer on and off a few times until the pie dough is mixed. Transfer pie dough to a covered bowl. Room Temperature Ferment: allow dough to ferment for 7 hours at room temp. Cold Ferment: place dough in the fridge for 24 hours. You can also do a combination of room temperature and cold ferment. One hour of room temperature ferment is equal to 3.5 hours fridge ferment. The pie crust can be pre-baked or filled with pie filling and baked. Yields 2 9-inch pie crusts.

We process hogs and render lard from the fat. Lard make the best pie crust.