My parents owned and operated their own Coffee Shop.  My dad did all the baking.  He suggested that you use the 2/3 cups of Lard and if, needed, add the two tablespoons of lard.  If you have baked before, you'll be able to know if more lard will be needed.  Then, you'll have the recipie down packed.

Sam723, I personally prefer to use it 1/2 shortening & 1/2 lard. That is how I make my pie crusts. But I have used all yard, just as the recipe calls for, In case it didn't tell you, useing ice water is better also. Lots of luck, Granna2

Makes me wonder how much flour your recipe calls for. A good standard for lard pie crust is 1/3 cup lard to 1 cup of flour. Personally, I would use the same amount of lard. Usually lard makes a pie crust a little more "short" than veg. shortening. Granna is right, some ice cubes in the water is good. A good pie crust should clean the sides of the bowl without being sticky when you gather it into a ball.

Omamcm, I have found thst the little extra makes the crust flakier. The standard recipe is 1/3 c. shortening/lard per 1 c. flour. I always add the extra. Granna2

Granna, I think you and I would work well together in a kitchen and could put out some real "cookin".

omamcm, I would love that, I love cooking and my Mom comes over once a week ,shes 84, and sometimes we cook together. But none of my friends really cook,. Granna2

You are so lucky to still have your Mom. Your Mom is 7 years older than I. Everybody, about 30 people, are going to congregate at our house again this year for Thanksgiving. For the last 3 years I've kinda thought that maybe the girls need to take over, but all of them live at the outer edge of a 50 mile perimeter and we are in the middle. Besides non of them have the room or the money to feed that many, plus there's nowhere to park that many cars and the kids have nowhere to run. We are on 5 acres. It sure takes lots of food. I usually make 6 10" deep dish pies, with lard of course, an apple bundt cake and a 12" New York cheese cake, and a triple batch of cranberry salad out of the 1950 Betty Crocker Cookbook. The cranberry is a tradition after making it for 60 years. Since we have 2 kitchens I'll do a turkey in my electric roaster and a ham and a leg of lamb in the oven, plus about 1 1/2 gal of dressing, sweet potatoes, creamed turnips. The girls can bring the mashed potatoes, 7 layer salad, green bean and corn casseroles, the tea, ice and other drinks. They can also bring all their love and good hand to do all the clean up work afterwards while I sit and relax and watch. Is that a good deal? Hugs, Oma