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Half Puff-Paste for Fruit Pies

1/2 pound flour 2 ounces lard Pinch of salt Ice-water 4 ounces butter Sift the flour and salt; cut into it the lard; mix to a dough with cold water. Flour the pastry slab or pie board; turn out the paste; roll half an inch thick; sprinkle lightly with flour and roll again Lay on the butter; fold the crust over; roll as before; dust with flour; fold and roll again. Repeat the process once more; set in a cool place for half an hour or longer; give another roll and the paste is ready for use. It should make four single crusts.