| PIE CRUST (THIS RECIPE MAKES FOUR CRUSTS) WITH A PASTRY BLENDER OR YOUR FINGERS MIX TOGETHER UNTIL THE SIZE OF PEAS 6 CUPS FLOUR 3 CUPS LARD OR SHORTENING ADD: 1/4 -1/2 CUP WATER (ADD ONLY ENOUGH TO GET IT TO STICK TOGETHER. DOUGH SHOULD NOT BE SO STICKY YOU CAN'T WORK WITH IT.) IF TOO STICKY...ADD A SMALL AMOUNT OF FLOUR DIVIDE INTO 4 EQUAL PIECES ROLL OUT AND PLACE IN YOUR PIE PANS OR YOU CAN REFRIGERATE OR FREEZE IT IF BAKED PIE SHELL IS NEEDED: BAKE AT 350' FOR 15-20 MINUTES |
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