Yield: Yields two 9-inch pie crusts.
For a truly southern pie, lard is a must: it gives you the same flakiness as shortening but also adds a richness of flavor that shortening lacks. If you’re a vegetarian, substitute vegetable shortening for the lard, and just don’t tell your southern friends. This recipe will give you dough for two pies crusts but you’ll need only one for the Buttermilk Pie; freeze one disk of dough for future use.
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