Here is another clipping that looks like it came from either Jessie Young’s Homemaker or Kitchen Klatter’s Newsletter. Perhaps this was worth considering because it uses pure leaf lard. What’s that? It’s made from the fat lining the abdomen and kidneys in hogs. Well, in our house, we were probably working with the lard resulting from the last time we butchered hogs. In my day, we didn’t butcher at home any more, so the hog fat was likely rendered at the locker plant. When we ran out, Mom bought lard and I’m remembering a green and white rectangular cardboard container that was on open shelves in the grocery store and not refrigerated. Whether it was “leaf lard” I don’t know, but Mom was probably on the look-out for it after clipping this recipe.
Another interesting thing about this recipe is that the lard is not chilled. In most recent pie recipes and advice that I find in cookbooks or the internet there is a lot of emphasis on having the fat and the liquids very cold. Mom never told me that. I wonder if it really makes a difference or not.
Good Pie Crust
For a one-crust pie
1 1/2 cups flour
3/4 tsp salt
1/2 cup pure leaf lard
2 1/2 Tblsp water
For a Two-crust Pie
2 cups flour
1 tsp salt
2/3 cup leaf lard
3 1/2 to 4 Tblsp water
Measure flour without sifting. Add salt and sift into mixing bowl. Add lard (not chilled) and blend with pastry blender till mixture looks like coarse meal. Sprinkle water over the surface of the flour and mix gently. Dough will hold together, but will be dry enough to handle.
Shape portion to be tolled into a ball; place on lightly floured pastry cloth or board and roll lightly. Fold and transfer to pan, pressing into place. Bake single crusts at 425 degrees for 15 minutes.
Mama's Cookbook 