Instructions: Beat lard & salt in lg bowl; gradually beat in boiling water. Cool to room temp, stirring occasionally to prevent water & lard from separating. Beat in 2 c flour, then form dough into 2 balls. Flatten each into a 6" disk; wrap in plastic & chill. If desired, refrigerate overnight or freeze up to 1 month. Bring to room temp. Working with 1 disk of dough at a time, place on surface floured with half of the remaining 1/4 c & roll into 13" circle, 1/8" thick. Transfer & fit dough into 9" deep dish pie pan; trim away excess dough & flute edges.

Repeat. Preheat to 450. Freeze shells for 10 min. Fill & bake. Use with Pumpkin and Praline Pie.

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