Place the flour and the salt into a medium mixing bowl and whisk to incorporate the salt.
Add the lard and the butter to the flour mixture and blend in the fat using a pastry cutter, two knives, or two forks. The mixture should look like coarse sand with pebbles in it.
Add the cold water starting with only one tablespoon. If the dough begins to come together do not add any more water. You can test this by pinching some of the dough between your fingers. If it stays together, it does not need any more water. If it is still too dry to stay together, add more water one teaspoon at a time.
Dump the mixture onto a piece of plastic wrap. Using your hands, bring the plastic wrap up and around the dough and shape it into a disk. (See video.)
Use the plastic to wrap the dough and then refrigerate it for at least 20 minutes. You can refrigerate the dough for up to 3 days or freeze it for up to 6 months.
While the dough is chilling, prepare the pumpkin pie custard filling and set it aside. (You can refrigerate this mixture while you roll out your dough, but I did not.)
Grease the pie plate well with butter or lard and set it aside. (If you want, you can refrigerate your greased pie plate while you roll out your dough. This is what I did.)
Once the dough has chilled, remove it from the refrigerator and unwrap it from the plastic wrap. Place the dough on a floured surface and dust the top of the dough with flour.
Using a rolling pin, roll out the dough until it is 2 inches larger than the diameter of the pie plate. (See video.)
As you roll the dough, start from the center and roll out to the edge of the dough and after two or three rolls, rotate the dough to prevent it from sticking to the floured surface. If it is sticking, add additional flour for dusting.
Once the dough is rolled out, transfer it to the pie plate using the rolling pin and place the dough into the pie plate.
Using your fingers, gently press the pie dough into the pie plate and trim off any extra overhang, leaving only one inch of dough hanging over the edge of the pie plate. (See video.)
Tuck in the one-inch dough overhang around the rim of the pie plate.
If desired, crimp the rim of the dough using the index finger or knuckle of one hand and the thumb and index finger of the other hand. (See video.)