Pie Pastry

2 cups flour
1 teaspoon salt
3/4 cup lard; cold
7 tablespoon cold water

Sift the flour and salt together.  With fingers, work the lard into the
flour until the mixture looks like coarse meal.  Sprinkle the water on top.Gather the dough together with your hands and work into a ball.
Roll out less than 1/8" thick on a floured board.

Yields 2 single crust or 1 double-crust pie or 1 9x12" deep dish pie.

Works great every time.

Yield: 1 double crust



Saskatoon Pie

4 cups saskatoons; or blueberries
1/2 cup water
2 tablespoon lemon juice; or vinegar
3/4 cup sugar
3 tablespoon flour
1/4 teaspoon salt
  pastry for a double-crust pie

Place the saskatoons and water in a heavy saucepan.  Cover and bring to a
boil.  Turn off the heat and steam for 5 minutes.  Add the lemon juice.
Mix the sugar, flour and salt; blend with the saskatoons and liquid.  Pour into an unbaked pastry shell.  Cover with a pastry top.  Make 2 or 3 small slits for the steam to escape.  Bake in a 400°F oven for 35 to 40 minutes or until lightly browned.

NOTE:  If using frozen saskatoon berries, drain as much liquid as possible after steaming.

Yield: 1 pie