2 cups all-purpose flour (room temperature)
1 tsp. salt
2/3 cup Armour Pure Lard
4 tbsp. water (room temperature)

1. Measure 2 cups all-purpose flour without sifting. Sift with 1 teaspoon salt. Add 2/3 cup Armour Pure Lard that you have kept at room temperature.

2. Blend your mixture with pastry blender, 2 knives or fingers, if you prefer. At room temperature, Armour Pure Lard blends with flour like lightning! And the less handling, the more flaky your crust will be -- too much will toughen the crust. Stop mixing just as soon as the lard is cut into pieces the size of peas.

3. Scant water makes it tender. Add only 4 tablespoons water (room temperature) -- sprinkling it over the top of flour mixture and pressing with knife until mixture just holds together. Armour Pure Lard blends so quickly, so easily with your flour, you need only a minimum of water. And the less water you use -- the more tender your crust will be. Divide mixture into 2 portions and roll out on pastry canvas or lightly-floured board. Makes one 9-inch double crust pie. Bake apple (or any fruit) pies at 450°F for 10 minutes, then at 350°F for 30 or 40 minutes.

Submitted by: Rusty Barton