Pie Crust

4 double crusts, freezes well

Soften lard until pliable, then add salt, and then add flour. Mix with hands until like soft putty. Add the water and mix in well. Divide, package and store in freezer for later use. If using immediately, wrap in towel and refrigerate for 15 - 30 minutes before rolling.

• 1 lb. lard
• 1 Tbs. salt
• 5 ¼ cups flour
• 1 cup water

When I only want 1 pie crust, I use the basic crust in the Joy of Cooking.