In a bowl, sift flour and salt.
Add chilled lard and cut in with a knife until resembling small peas. Make sure they are not too small or the crust will be crumbly.
Add lemon juice or vinegar to the cold water and sprinkle in just enough cold water to the flour mixture, while tossing lightly with a fork, to form a ball.
Chill, if possible, to make for easier handling. Divide into two equal parts, one for the bottom and one for the top crust.
Take 1 part of the pie dough and place it on a floured surface and roll it out thinly to fit a 28x4 cm pie pan with additional inch allowance for the edges.
Gently fold the rolled dough in half and then in a quarter. Place the dough on top of the pie pan with the pointed part exactly at the middle. Unfold the pie dough and gently fit dough into bottom and sides of the plate without tearing it.
Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 30 minutes to an hour before using.
Take the remaining half of the dough and roll it forming a circle with the same diameter as the top of the pie pan (28cm). Place the dough on a parchment paper and roll it together into a cylinder. Refrigerate until ready to use.