Combine flour, salt and lard with pastry blender. Add ice water stirring with knife until mixed. Place half the dough in the fridge and the other half on the floured bread board and roll out until it's slightly larger than the pie pan. Carefully fold into fourths. Place the tip of the pastry in the very center of the pie plate and gently unfold the pastry. It should overlap the pie pan by about 1" all the way around. Add pie filling and roll out the top crust. Fold the bottom crust over the edge of the top crust and press together all the way around, fluting as you go. Bake according to directions of the pie filling. Pie Shell After rolling out the first half of the dough, place it in a warm pie pan that has a moistened rim. Press the dough gently into the shape of the pie pan and flute the edges. Prick the pastry all over with a fork and bake at 450 degrees for 15-20 minutes. You need to watch this carefully, as the pastry will burn very quickly.
