PIE CRUST

1½ cups flour
3 tablespoons lard
½ teaspoon salt
cold water
3 tablespoons butter

Method—Wash butter and squeeze until water and salt has been removed. Chill the lard then chop it into the flour, with two knives. Add salt and moisten it to a dough with cold water. (Ice water is not essential but is desirable in summer.) Toss on a floured board and roll out. Fold to make three layers and put the butter between the layers. Turn half way round, pat, and roll out. Cut off the sides of it and roll into shape for the plate. Roll the center for the upper crust, cutting slits in it to let out steam. Fold the upper crust under the edge of the lower crust. Bake in a moderately hot oven 40-50 minutes. Pastry may be used immediately or chilled before using. It must not come in contact with the ice.