Lemon Pie Crust

Directions

1. Cut the lard into the flour and salt with a knife.
2. Add the water gradually, lifting with a knife that portion that was moistened first and pushing it to one side of the bowl, wet another portion and continue until all is moistened, using just enough water to hold together.
3. Put together and place on a floured board.
4. Roll the crust to fit the pan.
5. Press the crust firmly into the bottom of the pan.
6. Prick the sides and bottom with a fork.
7. Crinkle the edges of the crust ; have the crust extend above the edge of the pan to make a deep shell for the filling.
8. Bake the crust first to make it more crisp.
9. Do not butter the pan.
10. Bake from five to six minutes in a hot oven.
11. When the crust is done, add the filling and cover this with the meringue.