FOR A FLAKY TWO-CRUST FRUIT PIE:

2 1/2 cups sifted all-purpose flour
3/4 tsp. salt
3/4 cup lard (I use Armour brand)*
pinch of sugar
5-6 tbsp. iced water

Mix dry ingredients. With a fork, cut in the lard to pea-sized lumps. Add 5-6 tablespoons ice cold water a spoonful at a time. Blend the mixture until it begins to cling together. Use your hands to form dough into a ball and wrap in a sheet of waxed paper.

Chill in refrigerator for 30 minutes before rolling out between two sheets of lightly floured waxed paper.

Note: Dough handles best if kitchen temperature is not too hot.

Makes 2 (9-inch) crusts.

Submitted by: Pat Pugh