Flaky and Tasty Pastry
This pie crust has been passed on for 3 generations. If you're looking for great tasting pastry, this is the recipe for you. While the debate between shortening and lard continues, I recommend using lard as it makes a flakier dough. Since this recipe makes so much I often roll out some extra pie shells or freeze it in small amounts, and defrost it when I need it. Great when you're in a rush! If necessary, use up to a 1/2 cup more water.