3 c. all-purpose flour
1 tsp. salt
2 tbsp. sugar
3/4 c. lard
2/3 c. ice water
2 c. oil

In a large bowl mix flour, salt and sugar. Work in lard with moistened finger tips, not palms, until mixture resembles very coarse meal, or pieces are size of tiny peas.

Add ice water, a little at a time, until dough just holds together in a ball, it should not be too wet.

Roll out between sheets of waxed paper to 1/4" thick. Cut rolled dough into 6" circles.

Place about 2 tablespoons of filling (recipe follows) just off center. Brush one edge with ice water and fold over into crescent. Crimp together with a fork or your fingers so dough is well sealed.

In a skillet or large saucepan, heat oil to 375 degrees or just to bubbling point. Fry each pie until brown, about 2 to 3 minutes per side. Drain well on paper towels. Yield: 12 pies.

NOTE: Be sure to use lard, not vegetable shortening, for good taste and tenderness. This crust is supposed to be fairly thick and substantial. The pies must be well sealed before they are deep fried.