Flaky Pastry

1 1/2 cups sifted flour
1/2 t salt
1/2 c. lard
water

Sift flour and salt together.
Cut lard in with knives or pastry blender until size of navy beans.
Add a little water- enough to barely hold dry ingredients together. Add a little at a time. Roll on half for 1 crust at a time for on lightly floured board. Place loosely in pan. Trim edge with scissors leaving about 1 inch of crust over rim of pan. Fold under and flute.
Prick lower crust. Bake.
Do not prick lower crust for 2 crust pie.
Place filling in bottom crust dampen edge slightly.
Adjust top crust. Press together lightly; flute edge bake as directed.

We were taught to make this old fashioned pastry in my cooking class at U.S.U It reminds me that one time I fainted dead away and fell to the floor in this class.