Pie Crust

1 ¼ cup flour      ½ tsp. salt

1/3 cup lard/shortening      5 T. milk

Directions:  In a mixing bowl, stir together flour and salt.   Cut in lard/shortening 

until pieces are the size of peas.  Gradually sprinkle milk over mixture, gently 

tossing dough with fork.  Repeat until all is moistened forming dough.   Create two 

balls of dough and cover in plastic wrap.  Refrigerate until chilled.  

On a lightly floured surface, flatten dough with hands.   Roll dough from center to 

edge, forming a circle.  Wrap pastry around rolling pin.  Unroll onto a 9” greased and 

floured pie pan.  Trim to ½” beyond pie plate edge; fold under extra pastry, and flute 

edge.   Prick pastry with fork.  

Bake at 450 degrees for 10-12 minutes.

Comment:  Romer recipe.