In a medium bowl, stir together the flour and salt. Add the lard and using your fingers, break the lard into pieces. For a flaky piecrust rub the lard and flour between your hands until the lard pieces are the size of peas; for a mealy piecrust rub the lard and flour between your hands until it resembles course cornmeal. Drizzle the water across the flour-shortening mixture and toss the mixture with you fingers or a fork. Ball the dough together to form a mass; it should not be wet, but just moist enough to hold together in a ball. Flatten the dough ball into a disk shape, wrap it in cellophane and refrigerate it at least thirty minutes before using.