1. Mix flour and salt in bowl. Using pastry cutter or
forks, cut lard or shortening into flour until mixture
resembles texture of tiny split peas. Do not use
your hands to try and mix it, the heat from your
hands will melt the shortening, causing the pastry
to be "heavy", not light and flaky.
2. Using fork, add water a little at a time.
It may appear as if it needs more water, it does
not. Quickly gather the dough into a ball and flatten
into a 4-inch-wide disk. Wrap in plastic, and
refrigerate at least 30 minutes.
3. Remove dough from refrigerator. If stiff let
stand until dough is cool but malleable.
4. Using a floured rolling pin, roll dough on a
lightly floured surface from the center out in each
direction, forming a 12-inch circle. To transfer
dough, carefully roll it around the rolling pin, lift and
unroll dough, centering it in an ungreased 9-inch
regular or deep-dish pie plate. (Or you can fold
dough in quarters, then place dough point in center
of pie pan and unfold dough, whatever is easiest