Informative post and comments. A few questions: 1) My mixer can handle just over 6 cups of flour when mixing bread dough, so could I get by doubling this recipe or would the fats/water not properly incorporate throughout before getting tough? 2) Wondering about using 100% lard - same measurements and method of splitting? 3) When freezing whole pies, do you find it best to freeze raw or bake (fully or partially?), then freeze? And what is the best way to thaw/bake to serve? We have a humorous story about S&H Green Stamps but won't take up the time or space to share it here. Thanks for the grins.

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