Put the lard and flour into a bowl (leaving out a little flour for rolling), and very lightly rub them together with the tips of your fingers. Pour in the salted water, and stir with a knife till the flour and lard are well mixed. Pour out onto the paste-board (over which a very little flour should be sifted), and beat the mixture with a rolling pin, doubling and folding, and putting the dry particles in the middle, till the whole becomes a smooth, firm paste.
Roll this into a narrow oblong, as far as possible rolling from you. Divide the butter, which should be very cold and hard, into three parts, and put one third on the paste with a knife, cutting it into little bits. Fold the sheet of paste over into a roll, and again roll out into an oblong. Add the second third of butter in the same way. Roll once more, put on the last third of butter, again fold into a roll, and cut the paste in two, putting one half on top of the other half.
Cut portions off from the end of the double roll, and with them line the pie dishes, rolling them very thin. This quantity of paste will make four or five pies. Care should be taken not to increase the quantity of flour. The pie-crust will be found tender and delicate, though not so elegant as puff-paste; and to make it ready for use in the pie-dishes should not take more than a quarter of an hour.