Double Crust Pie Pastry

2 cups flour

1/2 tsp. salt

1/3 cup butter

1/3 cup cooking oil

6-7 Tbsp. cold water

Stir together flour and salt. Cut in lard until pieces are pea size. Gradually add water using 1 tablespoon at a time, till all the dough is moistened. Divide in half. Form each half into a ball. Refrigerate for 20-30 minutes.

Roll dough to desired diameter. Transfer to pie plate and cut slits to allow steam to escape. Place remaining pastry on filling; trim 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Bake as directed in individual recipes.

Yield: 8 servings