1 1/2 c. flour
1/2 c. lard
1 egg
2 tbsp. vinegar
Dash salt

Cut flour and lard together with pastry blender. Mix egg, vinegar and salt. Lightly mix with fork until flour is moistened. Gather dough together and press into a ball. Divide dough in half and roll out to fit your pie pan. Place in pan, add filling and top with the top crust.

FILLING:

2 c. fresh or frozen red raspberries
3 tbsp. minute tapioca
1 generous c. of sugar
A pat of butter

Mix together, pour into prepared pie crust. Cover with top crust. Make a couple of slits in the top crust. Bake at 400 degrees for 35 to 40 minutes until brown.