STANDARD PASTRY FOR ONE OR TWO CRUST PIE
 

For 8 or 9” one-crust pie

    1 c. flour
    ½ tsp. salt
    1/3 c. lard
    2 tbsp. water

For 8” two-crust pie
    1 ½ c. flour
    ¾ tsp. salt
    ½ c. lard
    3 tbsp. water

For 9” two-crust pie
    2 c. flour
    1 tsp. salt
    2/3 c. lard
    ¼ c. water

(Thank you: Betty Crocker’s New Picture Cookbook, 1961)