Measure flour without sifting. Add salt and sift. Have lard at room temperature. Blend into flour with pastry blender or fingers until size of small peas. Add water all at once. Press together with knife. Shape into 3 balls and roll out on lightly floured board or pastry cloth. To bake single crusts: prick with fork. Bake at 425°F for 15 minutes or until lightly browned. To bake double crusts: bake at 425°F for 30 minutes or until crust is browned and filling is cooked.