Léopold's Pie Crust

Ingredients:
	5 cups (1250 ml) of white flour
	1 cup (250 ml) of cold water
	1 teaspoon (5 ml) of baking soda
	1/8 teaspoon (0.6 ml) of salt
	1 pound (0.45 kg) of pure lard

- mix flour, pure lard, salt and baking soda, until the pieces
  are smaller than peas
- add water
- mix

- put flour on the table and the rolling pin
- put the dough on the table
- roll properly and even the dough (not too long a time)
- cook in the oven at 425 degrees F (220 degrees C) for 25 minutes