1 tsp. salt
2/3 c. lard
2 c. flour
Cold water

Cut lard into flour and salt mixture with a fork or pastry blender until crumbs are coarse and granular. Add 3-5 tablespoons cold water, a little at a time. Mix quickly and evenly through the flour until the dough just holds in a ball.

Roll half the dough to about 1/8 inch thickness. Lift edge of pastry cloth and roll crust onto rolling pin. Line pie pan, allowing 1/2 inch crust to extend over edge. Add filling. Roll out top crust, making several gashes to allow escape of steam. Place over filling. Allow top crust to overlap lower crust. Fold top crust under the lower and crimp edges. Bake in a moderately hot oven (425 degrees) for 35 minutes.