I'm going to pat my grandma on the back, since this secret was never "lost" in our family; I've been doing it per her recipe since I was a kid. One pound of lard, seven cups of flour & two teaspoons of salt, cut together until crumbly & stored in a ziplock until needed. Lard is ok on the shelf for a while, so just store it in a cool place, but it doesn't need to be frozen. Makes about two 2-crust pies & one 1-crust pie. I just did it this weekend in preparation for Thanksgiving pies. :)

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