2 cups sifted flour
1 tsp. salt
2/3 cup lard
1/4 cup water

In a wide bowl, combine flour and salt. Using a pastry blender or two knives, cut in lard until mixture resembles a crumbly mass with pieces the size of peas.

Sprinkle water over the top of the dry ingredients. Press dough until it just begins to hold together.

Shape into a ball. Refrigerate for a 2 to 2 hours. Remove from refrigerator and let sit for 20 minutes before rolling out on a lightly floured surface to 1/8-inch thickness.

Makes enough pastry for one 9-inch double crust pie.

Variation: Use 1/3 cup lard plus 1/3 cup cold butter cut into 1/4-inch pieces (or use a large-holed grater to shred butter straight from the freezer).

Submitted by: Belle