Pie Crust Recipe

Use pastry cutter to cut the lard and butter into the salt and flour until they are fine crumbs. Carefully drip the ice water over the crumbs with one hand while tossing the crumbs lightly with the other. Use only enough water to hold the dough together. Be sure the water is sprinkled evenly over the flour mixture. As the dough becomes moist, gently press it to the sides of the bowl. The less the dough is handled after it has been moistened, the flakier it will be.
Put the dough on a generously floured board or counter. Gently pat it into a ball. Flatten the ball lightly, and pat the edges so there are no rough dry sides. Roll the dough until it is 1/8" thick, moving the rolling pin in one direction, then in another forming a circle. If the circle is not quite round, continue to roll out until it is. When the circle of dough is rounded, cut it 1" larger than your pie pan. Put the dough around the rolling pin and slide it into the pie pan, cutting off any excess dough. Crimp, or flute, the edges unless there is a top crust. The trimmings may be used to make patty shells, or tart shells.

½ cup lard or vegetable shortening

¼ cup butter

¾ teaspoon salt

2½ cups all-purpose flour

About 1/3 cup ice water

NOTE: only dampen as many crumbs as are needed for crust. Save the rest in a refrigerated container, adding the water when needed. Usually the amount of crumbs held in both hands is enough for 1 crust.

Makes 2(9") pie shells

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