1 Double and 1 Single or 3 Single Crusts

3 cups all-purpose flour

1 ½ teaspoons salt

1 cup pure lard

⅓ cup water, not iced

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Measure flour without sifting. Add salt and sift. Have lard at room temperature. Blend into flour with pasty blender or fingers until size of small peas. Add water all at once. Press together with knife. Shape 3 balls and roll out on lightly floured board or pastry cloth.

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To bake single crusts:

Prick with fork. Bake in 425F oven for 15 minutes or until lightly browned.

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To bake double crusts:

Bake at 425F for 30 minutes or until crust is browned and filling is cooked.

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