6 lbs. pastry flour (Champion is best)
1 lb. lard
1 qt. water (add more if dry)
Salt to flavor

Combine ingredients. Knead until flour mixture forms a dough ball. Beat on a hard, flat surface with a blunt object (I use the blunt end of an axe) for 2, 000 beats or 20 minutes. May start popping toward end of beating. Color of dough will change from tan to white.

Pinch off a piece of dough the size of a ping pong ball. Twist dough around until you work off the bottom portion. Place top portion on pan. Prick top with fork. Bake for 20 minutes at 450 degrees. Top will be golden, bottom should be brown. Best if made in cold weather.