In large bowl with a pastry blender or knives, cut lard into 2 cups flour and salt until particles are the size of small peas

In a small bowl, combine remaining 1/4 cup flour and the water; whisk until smooth

Pour into lard/ flour mixture; stir with a fork just until the ingredients are combined

Divide dough in half and shape both halves into thick disc. Wrap in plastic wrap and chill for at least 1 hour or overnight before rolling out

Flour hands generously. Tilt rolling pin & sprinkle it with flour as you rotate rolling pin. On a lightly floured surface, rollout 1 pastry disc 2 inches larger than inverted pie pan. Move rolling pin from center outward. Roll north, pick up pin, roll Northeast, pick up dough and move counterclockwise repeating. Roll out dough as evenly as possible

Fold pastry into quarter folds and ease into pie plate. Pressing firmly against bottom and sides of pie plate.