1 1/2 c. flour
1/2 c. home-rendered lard
1/4 tsp. salt
1/4 c. ice cold water

Put flour, lard (softened to room temperature) and salt in mixing bowl. Cut with knife or pastry blender until of course meal texture. Add the ice cold water all at once and quickly. Mix together using knife or fingers until dough cleans the bowl and forms a ball - shape with hands and divide in half.

Using floured covered pastry cloth and rolling pin, roll to little larger than pie tin. Ease loosely into bottom of pie tin. Put in filling. Roll out top crust in similar manner. Make design as desired on top crust, with enough slits in crust for steam to escape. Ease on top of filling. Cut off excess crust, leaving approximately 1/2 inch to form fluted edge. Pinch 2 crusts together and flute as desired. With 2 crust pies, I like to sprinkle little cream, half & half or milk on top, spreading gently with fingers and sprinkle with a little granulated sugar. Bake according to pie recipe.

With excess pie crust I like to make tarts using muffin tins turned upside down. Prick with fork several places and bake at 350 degrees until lightly brown and puffy. You can freeze unbaked in freezer for a long time for a hurry up dessert for unexpected company. Filling with cherry pie filling and top with Cool Whip, or any other type filling.