Lard Pie Crust

1-1/2 cups all-purpose flour
1/4 teaspoon sea salt
1/2 cup cold lard
4+ tablespoons ice cold water

1. In a medium bowl, mix flour and salt together; cut in the lard until crumbly using a fork.
2. Add ice water one tablespoon at a time, mixing and tossing with the fork until the dough holds together when pressed.
3. Shape the dough into a smooth, thick disk; wrap tightly and refrigerate 1 hour or overnight. Take dough out of refrigerator and let sit for 10 minutes to soften a bit.
4. On a lightly floured surface, roll the dough to about an 1/8-in. thick circle; carefully transfer to a 9-in. or 10-in. pie plate. Fold the crust under the edge and flute. Fill or bake pie shell according to recipe directions. (Keep the pie shell refrigerated until you are ready to bake it.)