Cut into pieces.

Put flour in bowl and pour ice water into bowl "pulling" flour from bottom; leave fairly dry.

"Cut" lard into flour until it leaves sides of bowl (NOT too wet).

Roll in ball and refrigerate 1 hour.

Roll out crust on floured pad - lightly until it's 1/8 inch thick.

Fold in half and place in bottom of pie plate and unfold - put in filling. Place top crust on pie.

Use fork to "press" sides to seal. Cut small holes in top. Brush with milk and bake.