Simple pie crust recipe that make two 9-10 inch rounds.
Cut together flour. salt and lard/butter with two knives or a pastry blender until mixture forms pea size lumps and is evenly blended. Pour water over flour/lard mix. Blend with fork until you can form the dough into a ball. To keep crust light and flaky, do not overwork the dough.
Roll out between sheets of waxed paper lightly dusted with flour for easier handling.
Dough will keep wrapped in the refrigerator for several days or can be frozen.
Keywords: pie crust