“Crust - for simplicity, follow the Tenderflake lard recipe. You may add some extra water if you find it too dry to handle easily (extra 1/4 cup is fine).”
I use Crisco, butter Crisco is good.
Make sure the water is extra cold, I put an ice cube in it.
Add a little it a time to get it to stick together.
The less you use your hands the better.
I brush my crust with milk and brown sugar, little bit of each mixed together.
Flour your rolling pin and counter.
Is Crisco lard? I’ve heard of it, but always thought it was to lard what margarine is to butter.
Thx for the crust tips