2 1/2 cups sifted flour
1 tsp. salt
6 oz. lard or combination of lard, shortening and butter (cold)
6 tbsp. ice water

In a large bowl, combine flour and salt. Add in 6 ounces of lard (or shortening combination) and cut it into the flour mixture until it resembles coarse crumbs (some larger walnut sized pieces can remain). You can use a pastry blender or two knives held between your hands to do this.

Slowly sprinkle in about 6 tablespoons of ice water, stirring gently with a fork until the dough begins to form a ball. Add more water if needed but be careful not to make the dough too wet.

Tip: If the butter begins to melt, stop and put the bowl into the freezer fore 15 minutes or so.

Divide the dough into two equal parts and shape them into disks. Wrap each disk in plastic wrap and refrigerate for at least an hour before using. This allows the gluten to relax and makes rolling easier.

Tip: It helps to make the disk of dough for the upper crust slightly larger than the lower crust to account for the edge crimp.

When ready to use, roll out one disk on a lightly floured surface or silicone work surface to fit loosely into your pie plate.

Fill with desired filling (not hot), then top with second rolled-out dough or cut into strips for lattice topping. Crimp as desired.

Bake according to specific recipe instructions.