Instructions: 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 one 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.

For 2 crusts, cut the dough in two and put the second half back in the refrigerator.

For each crust roll the dough out on the floured surface into a square about
14 inches in diameter. and 1/8 inch thick. Gently fold the square of dough in half and then half again so that you can lift it without tearing it, and unfold it into a square baking pan.

Fill and proceed as directed in the recipe.

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