Perfect Pie Dough
Yield: One 9-inch double-crust pie or two 9-inch pie shells
Weight: 1 pound
Ingredients: Flour, lard, water and salt
Thaw: Approximately 2 hours at room temperature, or microwave in 30-second intervals until soft
Directions: Divide dough in half and roll between wax paper or on a lightly floured surface
Storage: Refrigerate for 3 weeks or refreeze
Freezer life: 2 years
Pie dough will come in an insulated bag with an ice pack