INGREDIENTS

1-1/2 cups all-purpose flour

Pinch salt

1/2 cup lard

3 to 4 tablespoons cold water

 

 

 

 

INSTRUCTIONS

In a bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs. Sprinkle in water, a tablespoon at a time, until pastry holds together. Shape into a ball; chill for 30 minutes. On a lightly floured surface, roll dough to 1/8-in. thickness. Transfer to a 10-in. pie plate. Flute edges; fill and bake as pie recipe directs. Yield: 1-10-inch crust.