I have a pie crust recipe from an elderly lady ( in her 90s) who says take 1 cup boiling water, mix in 1 pound lard, mix till fluffy, add 2 1/2 tsp salt. Add 5 cups AP flour. Chill this mixture in covered bowl in refrig for 2 hours or overnight. Roll out. Makes enough for 4 doubles plus 1 crust. Bake pie 350 degree oven for 1 hour. I have used this recipe and is very easy to roll out and is flaky. Sometimes I use half lard and half butter. What do you think of this process? Thank you. Sandy

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