1 lb. lard
7 c. flour
4 tsp. salt

Sift flour and salt. Cut in cold lard using knives, pastry blender or tips of fingers until crumbs are coarse as small peas. Cover and store in refrigerator.

For 2 crust pie, add cold water to 2 1/2 cups of mix to form stiff dough. For 1 crust pie use 1 1/2 cups mix.