Stir together until smooth, this will make an 8” pie. For a 10” pie plate, make half again as much. For the crust I use 6 cups of flour to 1# lard and 2 tsp of salt ratio. Use cold water to form a ball. Roll out, place in pie plate, flute edges, and pour batter in pie plate. Bake at 450 for 10 minutes, then 325 for 55 minutes or until a knife inserted comes out fairly clean.