OK I've had another request for the crust. L and I were just talking about getting a new all inclusive printer, scanner, photo port now it would come in very handy. So here it is it's a Betty Crocker slightly modified. For a 2 crust 9" pie. 2/3C lard, MUST USE LARD not shortening! 2 C flour, 1 teas salt, 1/4 C MOL water, and 1 Tbl oil. Cut the lard into flour and salt until the size of small peas. I use a pastry cutter anyone who makes pies MUST have one! Then work the oil and water into it a little at a time with a fork. I stir it and cut it in using the side of the fork. You don't want it too wet or too dry. Add a little extra water if needed but with these amounts it usually comes out just right. The important thing is to make sure it's all well mixed at all stages. You should be able to ball it up without much effort. You'll know if it's too dry when you roll it out. It should roll out without cracking or splitting apart. If so break it up back in the bowl and add a little more water. If a fruit pie I always sprinkle a little sugar on top just for love. That's it!
