2 cups all purpose flour (not self rising)

1 tsp salt

2/3  cup chilled lard + 2 Tbsp cold butter

4-5 Tbsp cold water

Prep: Cut the ingredients together with a pastry knife or large fork, until ingredients are well blended.  Divide into 2, shape each into flat pancakes, then on floured board roll out crust in all directions evenly. Keeping rolling pin and pastry board floured enough to keep from sticking. (Using chilled lard and water will help keep the flour from being absorbed into dough and will be easier to roll evenly). Shape crust 1/4″ larger than the pie pan. Fold pie crusts into quarters and gentle set in pan and then unfold it. Patting it gently into pan (don’t stretch) to fit in your pan. Prick bottom of the crust to vent. Add a filling of choice. Follow same method for top crust.  Place crust on the top. Crimp the crust along edges with fingers while folding the top crust edges under the bottom crust edge. Cut slits in top of crust to vent. Bake at 350 about an hour or until crust is golden brown. Cool on iron rack or window sill like your momma did.