Ingredients:

● 2 cups all-purpose flour, plus more for dusting
● 1 tbsp sugar
● 1/2 tsp kosher salt
● 2/3 cup South Chicago Packing Lard All-Purpose Shortening, kept cold
● 3-5 tbsp ice water, plus more as needed

Directions:

1. Combine flour, sugar and salt in a large bowl. Using your hands or a pastry cutter, cut in lard until it resembles a coarse crumble. Add water and mix gently until all flour is evenly moistened and dough comes together. Divide dough into 2 1-inch discs. Wrap each disc with plastic wrap and refrigerate for at least 1 hour.

2. On a lightly floured surface, roll each disk into roughly 1/8-inch-thick circle, about 12- to 14-inches wide for a 9-inch pie dish. Add filling and bake as desired.

3. If blind baking, preheat oven to 425°F and line a 9-inch pie dish with 1 pie crust. Prick bottom of crust several times with the tines of a fork. Line with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake for 12 minutes. Carefully remove weights. Continue to bake for 8 to 10 minutes for a partially baked crust (set but still pale), or 10 to 12 minutes for a fully baked crust, until golden-brown and crisp.

Tip: Pie dough can be kept refrigerated for up to 3 days, or frozen for up to 2 months. Wrap tightly to prevent drying out.