Mom's Standard Pastry

This is the pastry I always use. Although I use shortening instead of lard.

1/3 c. lard

1 c. flour

1/2 tsp. salt

2 to 3 T. cold water

Cut lard into flour until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. 1 to2 teaspoons of water can be added if necessary. Gather pastry into a ball; shape into flattened round on lightly-floured cloth-covered board. Roll pastry 2 inches larger than inverted pie plate. Fold pastry into quarters; unfold and ease into plate, pressing firmly against bottom and sides. Prick bottom and side thoroughly with fork. Bake at 475° until light brown 8 to 10 minutes. Cool. For 2 crust pie, double recipe and bake as directed for the particular pie you are making.