Recipe - Pie Crust

3 cup Flour
1 cup Lard
*or:
1 cup Other shortening
One half teaspoon Salt
Water, ice

Add salt to the flour, then rub flour and shortening together, using hands
or a pastry blender. Add enough cold water to make a dry paste. Roll out
and fit in pit pan. Don't stretch pastry when fitting into pan, as this
will cause shrinkage in finished product. Source: Pennsylvania Dutch Cook
Book Fine Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini