In a large bowl mix flour and salt. Using a pastry blender or 2 knives, cut in lard and butter until mixture is crumbly and particles are the size of small dried peas.
Mixing lightly with a fork, sprinkle on water, 1 tablespoon at a time, until dough begins to cling together. With your hands press dough into 2 flattened balls of equal size. Enclose in plastic wrap to prevent dough from drying out while preparing filling. To avoid stickiness, refrigerate up to a day.
Roll out on a lightly floured surface, using short, firm strokes to achieve uniform thinness, according to recipe directions.