Lard Pie Crust

Lard Pie Crust

Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
lard
water, bottled, generic

Directions:
This will make an 8 or 9 inch crust.
For Two 9 inch crusts you will need: 2 c. four 1 Tsp.
salt 2/3 c. lard 1/4 c. water
Mix flour and salt in a bowl.
Cut in lard with a pastry blender until small pea size particles are obtained.
Sprinkle with water a little at a time.
Mix with fork until flour is moist.
Press into a ball and turn out onto a floured board.
If making two crust pie, divide in half.
Roll out with a rolling pin.
Try not to use too much extra flour because it makes the crust tough.
Roll out to desired size.
Usually about 1 inch bigger around than the pie plate.
Fold pastry in half and move up to pan.
Unfold and put pastry into pan.
Try not to stretch the dough because this causes shrinking while baking.
Sprinkle the top crust with a little sugar to evenly brown.