This is her pie crust recipe:
Grandma Webb's pie crust:
Put 6 cups chilled flour, 3 Tablespoons of sugar and 2 Tablespoons of salt in a large bowl.
Cut in 2 cups chilled lard. (Use a pastry cutter or if you want to do it like she did use 2 knives. Keep cutting the lard smaller and smaller until no piece is bigger than a pea.)
Beat 1 large egg. Add egg to mixture tossing with fork.
Add ice water a little at a time until the dough can be gathered into a ball. Do not over handle.
Roll out on a floured surface.
This is still my favorite pie crust recipe for fruit pies or for meat pies. I especially love it when I make chicken pot pie in my biggest iron skillet. When I have bits of dough left over I still re-roll them, sprinkle them with sugar and cinnamon, cut them into pinwheels and bake them up for a treat... even if the grand kids aren't around to have a tea party. :^)
I can't recall how many pie crusts this basic recipe made. I do remember my grandma Dorothy and great grandma Webb would make a lot of pie crust. They would get out all of their many pie pans. Each pan got a bottom crust, a layer of waxed paper and a top crust and another layer of waxed paper. When all of the pans were filled they were nested together in a stack wrapped neatly in plastic wrap and tucked away in the freezer for future use. The farm wife's version of convenience food.