Originally Published:
Jubilee Cook Book, 1887
Original Images:

Three cups of flour, one cup of lard, one teaspoon of salt. Chop lard into the flour with a knife, and wet up with ice water, not wetting quite all the flour. Part of lard can be left out. Roll out crust: spread on remainder of lard; sprinkle with flour and roll up. Slice off the portion for under crust and lay on side to roll; cut another slice for upper crust and lay on end to roll. This receipe makes two pies. The hands should never be used in mixing pie crust, and it should be mixed only enough to get in shape to roll.