To make the Taste of Home's recipe for mom's lard pie crust, combine 1 1/2 cups of all-purpose flour with a pinch of salt in a mixing bowl. Next take 1/2 cup of cold lard, and cut it into the flour using two knives until it resembles coarse crumbs.
To this, begin adding a tablespoon at a time of cold water until the pie crust dough holds together well. The recipe calls for a total of 3 or 4 tablespoons of water. Once the pastry holds together, form it into a tight ball, and let it chill in the refrigerator for at least 30 minutes.
Once the dough has chilled, take a rolling pin and roll the dough out on a lightly floured surface until it is approximately 1/8 inch in thickness. Transfer the rolled out crust to a 10-inch pie sheet, and then flute the edges of the crust with a fork. The crust is then ready to be filled and baked as directed by your pie recipe.
This recipe only yields one 10-inch pie crust, so if you plan on putting a top crust on the pie, make a larger portion by adding half again to the provided recipe