Basic Pie Crust

We are presently experimenting with a half butter/half lard combo for this recipe, and I have to say, I like the results. Super-easy to handle, produces an even flakier crust with no off-flavors. You must get unadulterated lard - Farmer John brand is pretty good, leaf-lard is even better, but hard to find and expensive.

This recipe makes pastry for a single crust pie.
Yield 1 pie

1 cup flour
pinch of salt
5 tablespoons butter (or half butter, half lard)
4 tablespoons ice water (or more as needed)

1 Mix flour and salt together.
2 Add butter to flour mixture and blend until crumbly.
3 Sprinkle with water until dough can be formed into a ball.
4 Flatten dough into a 1-inch-thick patty, place on a floured plate, cover with plastic wrap, and refrigerate for 30 minutes.
5 Roll out dough on floured surface and place in pie pan, finishing with a fluted edge.

notes This is a two-crust pie recipe, meaning a top and bottom crust.
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