1/3 c Lard
1 tb Shortening
1 c All-purpose flour
1/8 ts Salt
3 tb Ice water
Mix the lard and shortening, flour, and salt with a pastry cutter until it
resembles coarse grains. Add the water a teaspoon at a time until the
pastry begins to clean itself from the side of the bowl. Flour a board
lightly and press the ball of dough down with your hand. Lightly flour the
top of the dough, then roll out with a rolling pin, always from the center
out, dusting surface with flour again as necessary. Fold in half then fold
again so it can easily be transferred to the pie plate. Place it in the
plate and unfold. Trim edges, prick bottom of pastry all over with a fork,
and cover the outer edges with tinfoil to guard against burning. Bake at
475 degrees (450 for a glass pie plate) for 8-10 minutes, until just
lightly browned.
Yields
8 Servings