1 c. flour per crust (two crust pie counts 2)
1/2 the amount of lard or shortening
1/4 the amount of water

Example: For 2 double crust pies, 4 cups flour, 2 cups shortening and 1 cup water.

Measure flour into large bowl. Cut shortening into flour until size of peas with a pastry cutter. Stir in water with spoon.

Divide lump into number of crusts needed. Turn each crust out on well floured surface. Roll out with well floured pin. Assemble pies.

Top crust may be brushed with milk and sprinkled with sugar before baking (if desired).