Recipe makes one crust - double if needed.
1.5 cups flour
1 cup lard
1/2 tsp salt
4-6 tbsp ice water
gently crumble the lard into the salted flour with your hands. Work it in, creating a gravelly texture. Add the ice water slowly and sparingly, using the minimum amount needed to create a texture that allows the crust to hold together. Now, form the dough into a disc (somewhat the size and shape of a hockey puck) and wrap it in plastic or beeswax wrap. Refrigerate for half an hour, or up to 3 days!
When you're ready to bake, roll out your dough with sprinkles of flour. Bake as directed. Most pies take somewhere in the 30-45 minute range, and many will benefit from protecting the pastry with foil for the earlier 1/2 of the baking time.
Enjoy!