1 Tsp salt
2/3 Cup lard
2 Cup All-purpose flour
1/2 Cup water

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Cut lard into flour and salt mixture with a fork or pastry blender until crumbs are coarse and granular. Add 3 to 6 tablespoons of cold water, a little at a time. Mix quickly and evenly through the flour until the dough just holds in a ball.
Roll half the dough to about 1/8 inch thick. Lift edge of pastry cloth and roll crust onto rolling pin. Place in pie pan, add filling. Roll out 2nd half place on top.
Bake 425 for 35 minutes.

by: Brent Horton

Yield:

Servings

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