2 cups good quality flour (I like BlueBird)
1 cup lard (yes, LARD)
1/2 tsp. salt
1/4 cup (more or less) ice water

Measure 1 cup of lard (Crisco may be used, but you sacrifice flakiness) and place into the freezer to chill almost to the freezing point.

Pour flour and salt into food processor and pulse to mix well. Add the VERY cold lard cut into small pieces and pulse until it looks like course cornmeal. Slowly and gradually add the ice water until JUST BEFORE it clumps into a ball! You may or may not use the whole 1/4 cup of water.

When the dough just starts to stick and form to the blades, it's time to roll it out onto a floured board. Try to keep from touching the dough with your hands, as that will make the dough tough.

This recipe makes a 9-inch top and bottom crust.

Submitted by: Melanie