THIS IS A GREAT RECIPE FOR AN OLD FASHIONED PIE CRUST USING LARD. FLAKEY AND FLAVORFUL. YOU CAN ALSO USE HALF BUTTER AND HALF LARD
1 tsp. salt
2/3 c. lard
1/4 c. water
Roll out with 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 tin. Fold pastry in half and move up to pan. Unfold and put pastry into pan. Try not to stretch the pastry because this causes shrinking in baking. Sprinkle the top crust with a little sugar to evenly brown.