1 1/4 c  Flour + extra for dusting
Scant 1/2 tsp. salt
1/3 c  (5 Tbls.) lard
1/2 ts Butter

Chill all ingredients & bowl on ice or in refrigerator. Rinse hands
in cold water & dry. Prepare a cup of ice water. In bowl mix flour &
salt. Spoon lard into flour & blend with fingers (not warm palm)
until mixture is coarse. Continue to toss as you add 3 Tbls. ice
water. Press dough into ball & chill while preparing filling. If
dough is double recipe, divide it with a knife & work with 1 half
while the other remains cool. Dust surface lightly with flour &
flatten dough on it. With floured pin, roll into circle 2″ wider than
pan & 1/8″ thick. To do this evenly at the same time keep dough from
sticking, roll from center to edge, giving a slight turn after each
roll. Butter pie pan. Transfer dough by folding in quarters, place in
pan & unfold. Trim with knife around pan edge. For uncovered pie,
pinch crust all around edge to make fluted border. For covered pie,
roll other half. After filling bottom moisten rim with wet finger.
Transfer top crust to pie & trim edge. Pinch together with fingers or
fork. Vent. Bake

according to instructions with pie recipe.