KATHY's COOKBOOK

5 c. flour
1 Tbsp. sugar
1 TBSP. salt
2 c. lard (I now use Crisco)

Beat 1 egg in a cup, finish filling with cold water and mix (I add an additional ½-3/4 c. water). Dough is ready for use or can be stored in closed container in refrigerator until ready for use any time. Makes enough for a two crust pie.