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LARD PIE CRUST 
I know in this day it is not considered healthy to use animal fats in our diet. This is a recipe that my grandmother used for as long as I can remember. The lard was usually freshly rendered from butchering, the stove was an old monarch wood, and the fruit inside the pie was usually home grown and canned by her. She also took first prize every time she entered them in the fair. She just left us this year at the age of 100, and not from heart disease.

I use this crust when I want to impress company with a pie.

8 OR 9 INCH CRUST:

1 c. flour
1/2 tsp. salt
1/3 c. lard
2 tbsp. water

9 INCH TWO CRUST:

2 c. flour
1 tsp. salt
2/3 c. lard
1/4 c. water

Mix flour and salt in a bowl. Cut in lard with 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 a two crust pie divide in half.

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.

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