Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough out on the floured surface. Gently fold the dough in half and then in half again so that you can lift it without tearing it, and unfold into a pan. Fill and proceed as directed in the recipe.
Yield: Two 9-inch pie crusts, or 1 sheet pan