My husbands grandmother was a pastry cook at a local restaurant and this was her method for crust. Every Fall I make up a big batch of 'Nana's crust' and put it in the freezer and it lasts through the holiday season. It's especially nice because you can use extra if you have a deep-dish pan, or if you want scraps for cinnamon rolls. She used a combination of lard and shortening, but I use shortening and butter.

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