Pie Crust 

Elzan's Pie Crust
2 c. flour
1 t. salt
2/3 c. butter & lard (half and half)
1/3 c. plus 1 T. cold or ice water

Cut the shortening into the flour and salt mixture until it is 
like coarse corn meal.  Sprinkle the cold water over the flour/
shortening and work it into a ball with your hands.  Knead a few
times on a floured board to get it into a ball.  Roll out for pie crust.

Dry Flat Pie Crust
3 c. flour
1 c. lard
1 t. salt
1 beaten egg
5 T. cold water
1 tsp. vinegar

Cut in the shortening to the flour and salt.
Combine beaten egg, cold water, and vinegar and
sprinkle over flour.  Proceed as above.

Traditional Pastry from the old cook book
1 1/2 c. flour
1/2 t. salt
1/2 c. shortening (Crisco)
4 - 5 T. cold water