Pie Crust

• 3/4 c. lard (later years used vegetable shortening)
• 1/4 c. boiling water
• 1 Tbsp. milk
• 2 c. sifted flour

1. Put lard in medium bowl.
2. Add water and milk.
3. Break up lard with 4 prong fork.
4. Tilt bowl and beat with fork in quick cross-the-bowl strokes until mixture is smooth like whipped cream and holds soft peaks.
5. Sift flour and salt on top of mixture with vigorous, round the bowl strokes, stirring quickly, forming dough that clings together and cleans bowl.
6. Pick up dough and work it into a smooth round ball.
7. Divide in half.
8. Roll out on floured board.
9. Lift and sprinkle flour under it if it tends to stick. Roll out to 1/8-inch thickness.
10. Do not grease pie pan, but dust flour over it lightly.
11. Trim excess dough from outside edges with a knife.
12. Prick holes around sides and in center with fork.
13. Bake until light brown.

lard, boiling water, milk, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=384227 (may not work)