2 c. flour
2/3 c. lard (1/3 lb.)
1 tsp. salt
1/4 to 1/3 c. cold water

Sift flour and salt together. Cut in lard (use 2 knives scissor fashion or a dough blender, the kind with several curved blades on a handle NOT the wire kind). Continue until lard is into bits about the size of small peas. Sprinkle water in a tablespoon at a time and stir in with a fork. Repeat until the flour is moist enough to stick together when you squeeze a handful. Go slowly (teaspoon by teaspoon), after 1/4 cup of water, it happens quickly.

Squeeze it all together quickly, handle as little as possible. Refrigerate the dough for 10 to 15 minutes. Remove from refrigerator. Divide in half (put other 1/2 back in refrigerator) and put dough on lightly floured surface (wax paper works well) and roll out. Keep top and bottom lightly floured. Roll out until it fits in a 9 inch pie pan. Place in pie plate and refrigerate. Roll out other half of dough. Put filling in pie plate. Put top crust on and seal edges. Cut slots in top and bake.