In a large mixing bowl, whisk together 2 cups of all-purpose flour and ½ teaspoon of salt until well-blended.

Using a pastry cutter or your fingers, cut in ¾ cup of chilled lard until the mixture resembles coarse crumbs.

Slowly mix in ice-cold water, one tablespoon at a time, until the dough begins to form.

Gather the dough into a ball and flatten it into a disk about 1 inch thick. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Roll the chilled dough out on a floured surface to a thickness of about ⅛ inch.

Transfer one rolled-out crust into your pie dish, pressing it down to fit and letting it hang slightly over the edges.

Add your desired filling and roll out a second piece of dough for the top. Seal the edges and make slits for steam to escape.

Bake the assembled pie in a preheated oven at 375°F for 45-55 minutes, or until the crust is golden brown.

Allow the pie to cool on a wire rack for at least 30 minutes before serving.