Paste
11/2 cups flour (sifted) 1/2 cup lard 1/2 teaspoon salt 31/2 tablespoons cold water Sift the flour and salt, then cut in the shortening with two knives until it looks mealy. Add the water gradually, cutting it in with a knife. Flour the bottom of the pan; roll out the crust and line the bottom of the pan with it. Trim off the edges; roll them out; form into a long strip and press around the edge of the crust, moistening it slightly with water first to make the dough adhere. Fill and bake in a quick oven, having the greatest heat at the bottom. A gas stove is more satisfactory for pies than a coal stove. The recipe makes two single crusts.