1. Measure and divide the lard: reserve 1 1/4 tablespoons (17 g) and set aside. The remaining lard (approximately 6 3/4 tablespoons / 83 g) will be worked into the flour.
2. In a large bowl, whisk together the flour and salt until evenly combined.
3. Add the larger portion of lard to the flour mixture. Using only the tips of your fingers or a table knife (a broad, blunt-edged knife used for spreading — not a paring knife), work the fat into the flour by breaking it into small pieces and rubbing lightly until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Work quickly to keep the fat cold.
4. Add cold water 1 tablespoon (15 ml) at a time, tossing with a fork after each addition, just until the dough comes together and can be pressed into a ball without crumbling. Do not overwork. The dough should feel cool and firm, not sticky.
5. Turn the dough out onto a lightly floured surface (a technique called 'tossing on a floured board' — releasing the dough from the bowl onto a dusted work surface to begin shaping). Pat gently into a flat disk, then roll out to an even thickness of approximately 1/8 inch (3 mm).
6. Spread 1 tablespoon (13 g) of the reserved lard evenly over the surface of the rolled-out dough. Dredge (dust evenly) with a light coating of flour.
7. Roll the dough up like a jelly roll (laminating technique: rolling the fat and dough into layers, which will create a flaky texture when baked). Pat the roll gently and roll it out flat again. Roll up once more in the same manner.
8. Cut a piece from the end of the roll large enough to line a 9-inch (23 cm) pie plate. Pat and roll out the piece, keeping the shape as circular as possible to minimize trimmings. Worked-over, re-rolled scraps produce a noticeably less tender crust.
9. Fit the rolled crust into the pie plate. If a top crust is needed, roll out a second piece in the same manner. Just before placing the pie in the oven, dot the top crust with the remaining 1/4 tablespoon (3 g) reserved lard; this produces a flaky surface appearance. Alternatively, brush with ice water for a similar flaky effect, or brush with milk for a glazed finish.
10. Bake the filled pie according to the filling recipe's instructions. For a standard double-crust fruit pie, bake at 425°F (220°C) for 15 minutes, then reduce to 350°F (175°C) and continue baking 30–40 minutes, until the crust is deep golden brown and any visible filling juices are bubbling actively at the vents.
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