2 c. sifted flour
1 tsp. salt
1/2 c. lard, packed in cup
4-6 tbsp. ice water

Sift flour and salt, cut in chilled lard with knives or dough blender until particles are like small peas, not too small or the crust will be crumbly. Sprinkle in just enough water, while tossing lightly with a fork, to form a ball. Chill, if possible, to make for easier handling. Divide into nearly equal parts, roll into 2 crusts. Bake pies with custard or uncooked fruit filling in a hot oven, 425 degrees for 10 minutes then reduce heat to 350 degrees. Bake shells in a very hot oven, 450 degrees. NOTE: For a richer pastry, use 3/4 cup lard, but this requires more skillful handling.

For a very flaky top crust, spread rolled out dough with lard, fold over, spread with lard again, fold and roll out.