Wilson’s Flaky Double Pie Crust

Ingredients

• 2 cups sifted flour
• 1 teaspoon salt
• 2/3 cup Wilson’s Certified Pure Lard
• 4 to 6 tablespoons cold water

Steps

1. Sift the flour and salt together. Cut in the lard with a pastry blender until the mixture is the size of large peas.
2. Add the water a few drops at a time until the flour is moistened and forms a smooth ball.
3. Cut the dough in half and let it stand 5 minutes. Roll out half on a lightly floured board to fit a 9-inch pie plate and line the pan.
4. Pour in the filling and moisten the edge of the bottom crust.
5. Roll out the rest of the dough, cut several slashes in a design to let steam escape, and lay it over the filling. Crimp the edges and trim off the extra dough.
6. Bake at 425 degrees about 40 minutes, depending on the filling.

Notes

Makes one 9-inch two-crust pie or two 9-inch single crusts.

From a Wilson’s Certified Pure Lard recipe clipping; directions written in our own words.

From a page of recipe clippings that Rosie Lee saved; the whole page is shown below.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.