Pie Crust

Pie Crust

8-10 min prep time

3 double pies

Grandma’s recipe

Blend well:

½ lb. Silver Leaf Lard

3 cups flour

1 tsp salt

¼ to 1/3 cube butter

Beat one egg with a fork until forthy.  Add enough ice water to make a scant 2/3 cup liquid.  Toss lightly with a fork as you add liquid.  Turn onto a board.  Press with rolling pin and fold over several times.  Roll into a loaf.  Cut and roll out.  Chill before rolling.

Double crust-10 minutes at 450, 30-35 at 350