Mom's Standard Pastry

My Mom's recipe for pastry. I've used it for many years. Now days my favorite is the Quick and Flakey Pie Crust I found online, but this one is the old standard.

1/3 cup lard, Crisco, butter or margarine

1 cup flour

1/2 teaspoon salt

2 to 3 tablespoons cold water

Preheat oven to 425 degrees.  With pastry cutter, mix Crisco with flour and salt until particles are the size of small peas.  Sprinkle with water 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry forms a soft ball.  (1 to 2 teaspoons of water may be added if necessary)  Gather pastry into a ball and shape into a flattened round on lightly floured pastry board.  Roll pastry 2 inches larger than inverted pie plate. Fold pastry in quarters; unfold and ease into pie plate, pressing firmly against bottom and sides.  Prick bottom and sides thoroughly with fork.  Bake until light brown, 8 to 10 minutes.  Cool.  For a 2 crust pie, double recipe and bake as directed for the particular pie you are making.

To Use Food Processor: Add Crisco, flour and salt to food processor. Pulse until mixture looks like large crumbs. Add water and pulse until it forms a ball. Add more water if necessary.

For shiny crust---brush crust lightly with milk before baking.

For sugary crust---use fingers or pastry brush to moisten crust lightly with water and sprinkle on a little sugar.

To glaze crust---brush lightly with beaten egg (or egg yolk mixed with a little water) before baking.