SHORT CRUST PASTRY

12 tbsp butter, chilled and cut into 1/4 inch bits
3 c all purpose flour
4 Tbsp lard, chilled and cut into 1/4 inch bits
2 Tbsp sugar
1/2 tsp salt
6-8 Tbsp ICE water

For one 9 inch double crust.

In a large, chilled bowl, combine the butter, lard, flour, sugar, and salt with fingertips until they look like flakes of coarse meal. Do not let the mixture become oily. Pour the ice water over the mixture all at once, tossing together lightly with your fingertips. Gather the dough into a ball. If the dough is crumbly, add the remaining ice water by drops until the particles adhere. Dust the pastry dough with a little flour. Wrap it in wax paper. Refrigerate for at least a half hour before using.

This is especially good for fruit pies. Spread softened butter over the bottom crust before filling with fruit mixture.

RHUBARB-STRAWBERRY PIE

Pastry for 2-crust pie
2 c rhubarb, cut in thin slices
2 c strawberries
1 1/4 c sugar
3 Tbspflour

1/4 tsp salt
2 tsp butter

Roll out half of pastry, line 9 inch pie plate. Combine rhubarb and strawberries. Combine sugar, flour and salt; sift over fruit and combine lightly. Roll out remaining pastry and cut in strips. Turn filling into pastry lined pie pan. Dot with butter. Weave pastry strips on top.

Start in a 450 degree oven for 10 minutes and then turn down to 350 degrees for 30 minutes longer. Pie should bubble and have golden crust. Serve warm.