In a large bowl combine flour and salt. Add the lard, cutting with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Add the water, a tablespoon at a time until the pastry becomes combined. Cut the dough in half. Form each half into a ball and wrap in plastic wrap. Chill the dough 30 minutes or longer.
Roll the dough on a lightly floured surface to a 12” (30 cm) circle. Transfer to a 10” (25 cm) pie plate. Crimp or flute the edge of the pie. Fill the pie as recipe directs. Top with second crust if crimping the edges together.
Bake as directed.
In a large bowl combine flour and salt. Add the lard, cutting with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Add the water, a tablespoon at a time until the pastry becomes combined. Cut the dough in half. Form each half into a ball and wrap in plastic wrap. Chill the dough 30 minutes or longer.
Roll the dough on a lightly floured surface to a 12” (30 cm) circle. Transfer to a 10” (25 cm) pie plate. Crimp or flute the edge of the pie. Fill the pie as recipe directs. Top with second crust if crimping the edges together.
Bake as directed.
