Old School Pie Crust
Country cooks will tell you that nothing compares to lard when it comes to making flaky, tender pie crusts. This recipe makes 2 9-inch crusts.
Combine flour and salt in a bowl. Add lard in pieces and combine with the flour using 2 knives or a pastry blender until mixture resembles coarse meal.
Slowly add ice water, very lightly working it into the flour mixture with your fingers until a soft dough forms. Divide dough into 2 pieces.
On a marble or floured board, roll out dough to form 2 9-inch circles.
Some cooks prefer a thicker, more cakelike pie crust. To accomplish this, just whisk an egg and ½ teaspoon of vinegar into the ice water before adding the water to the flour-lard mixture. Flour hands well before handling the soft dough.