- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup plus 1 tablespoon lard
- 2 to 3 tablespoons cold water
How to Make It
Combine flour and salt; cut in lard with pastry blender until mixture resembles coarse meal. Sprinkle water evenly over surface; stir with a fork until ingredients are moistened. Shape dough into a ball.
Roll out dough to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pie plate; trim off excess pastry around edges. Fold edges under, and flute. Prick bottom and sides of shell with a fork. Bake at 425° for 12 minutes or until golden brown.