2 cups flour
1 teaspoon salt
1 cup butter or lard
1/2 cup ice water

Combine flour and salt. Cut butter into flour mixture. Add a tablespoon of ice water at a time until a loose, not too sticky, ball forms. Divide in half. Roll out to make two flat 12 inch circles. Refrigerate until ready to use.

One tip if you don’t have a rolling pin or want small kids to try this – place dough between two pieces of wax paper and roll out will a round bottle.

Bake at 425 for up to 45 minutes or until golden. It is wise to cover the edges with foil if you don’t like overly brown crust.