Probably should have left the pie shield on a few minutes longer, but oh well! I imagine my pie recipients won’t complain too much. 

Perfect Pie Crust (double crust)

• 2 c. all purpose flour
• 1 t. salt
• 2/3 cup LARD (Yes! Lard! Don’t be fooled by imitations!)
• 5-7 T. cold water

Sift together flour and salt. Cut in lard using a pastry blender. Working in small sections, pour in cold water one tablespoon at at time, combining water and flour with a fork as you go. Add enough water to create a malleable dough. Divide in half and roll out into desired size.

Once the crusts are fitted together, I give the pie an egg wash and  generous sprinkle of sugar.