Pie season is upon us. And you might as well lead with a strong crust, right?
Here’s the inimitable Nona Schulz to show you how it’s done. She uses lard in this versatile recipe*, but you can use other fats, too, including butter and/or shortening. Use it to showcase your favorite dessert, or whip up some freezer-ready pot pies for storage. Not quite sure how to pull off a pot pie? Stay tuned. Nona will be back to show us how.
*Makes two double-crust pies.
