½ cup cold lard
¼ tsp. salt
1½ cup flour
Mix together. Add 3 T. very cold water. Be sure to flour your paper before rolling. Brush edges of crust with milk and sprinkle with cinnamon and sugar, if desired. Bake at 350° for 40 minutes, or until slightly browned.
This is a precious recipe to me. My grandmother worked in a bakery before she married my grandfather and she perfected her pies there. She made the best pies ever, which nobody can argue with, because she died this last October so there won’t be anymore of her original pies to compare with anyone else’s. Although, she passed on the pie-making gene to my sister, so now my sister makes the best pies and I’ll fight anyone who says she doesn’t.
My grandma never followed a recipe for her incredibly flaky pie crusts. But when she taught me to make it she wrote down her best guesses at amounts. Her instructions were minimal, and I’m going to leave them that way, because pie making is an art that should be practiced over and over again until perfection is achieved. So, I wish you luck.
The picture at the top of the post is a recent example of my sister’s handiwork.