Betty Crocker Pie Crust

1/3 cup Plus 1 T shortening OR
1/3 cup Lard
1 cup Flour
1/2 teaspoon Salt
1 Tb ice water

Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 T at a time, tossing with fork unti all flour is moistened and pastry almost cleans the side of the bowl. Secret is not to get it too moist. Generally 2 T water is enough.

8 or 9" two crust pie: 2/3 c plus 2 T shortening OR 2/3 c lard 2 c flour, 1 t. salt, 4-5 T cold water. Mix as above.

Dave Letterman's Mom - Flaky Pie Crust

3/4 c Shortening
2 c Flour
1 tb Salt
1 Egg yolk
1/4 c Cold milk
1 tb Fresh lemon juice

In a medium bowl, cut shortening into flour, sugar, and salt until the mix looks like cornmeal or small peas. In another bowl, slightly beat egg yolk and combine with milk and lemon juice. Add to flour mixture and mix by hand until it forms a ball. Roll on well-floured pastry cloth with a well-floured rolling pin. This pastry maintains its flaky qualities even after being rolled out a number of times. Makes pastry for one 2-crust pie or two single-crust pies.

Hot Water Pie Crust

1 cup Lard -- very soft
1 teaspoon Salt
1/2 cup Boiling water
3 cups Flour

This makes enough crust for 2 double crust 8-in pies or 1 9-inch double crust pie. Place the lard and the salt in a large bowl and beat until the lard is completely softened. Pour the boiling water over the lard and blend again. Let the mixture cool to room temperature, stir often so that the water and the lard doesn't separate. (If this happens it is not the end of the crust).

Stir in the flour, and form the mixture into a ball. Chill for several hours. The recipe can be multiplied up to 6 times without any problems.

The dough can then be divided into portions placed in plastic wrap and frozen. Unused portions can be refrozen.