1/3 c. lard or 1/3 c. plus 1 tbsp. shortening
1 c. all-purpose flour
1/2 tsp. salt
2 to 3 tbsp. cold water

9-INCH TWO-CRUST PIE:

2/3 c. lard or 2/3 c. plus 2 tbsp. shortening
2 c. all-purpose flour
1 tsp. salt
4 to 5 tbsp. cold water

10-INCH TWO-CRUST PIE:

3/4 c. plus 2 tbsp. lard or 1 c. shortening
2 2/3 c. all-purpose flour
1 tsp. salt
7 to 8 tbsp. cold water

Cut lard into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Used for dessert to main dish pies.