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1
To make the crust, combine the flour and salt in a large bowl.
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2
Add the lard, and with a pastry cutter or two forks, cut the lard into the flour until the mixture resembles small peas.
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3
Add the ice water, 2 tablespoons at a time, and mix with two knives.
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4
Add just enough water so that all the flour is incorporated and the dough pulls together into a rough ball.
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5
Turn out onto a lightly floured board, and with a rolling pin flatten the dough into a 6-inch square.
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6
Scatter the butter pieces all over the dough, then fold the dough in half.
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7
Roll the dough back out into a 6-inch square, then fold and roll out again.
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8
Repeat once more, then cover the dough with plastic wrap, and refrigerate for an hour.
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9
Preheat the oven to 375 degrees.
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10
Remove the dough from the refrigerator, and allow to soften.
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11
To make the filling, combine the sugar, condensed milk, flour and butter in a medium-size bowl.
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12
Stir until smooth.
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13
On a lightly floured board roll out the dough until it is 1/4 inch thick.
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14
Gently lift the dough, and put it in a 9-inch pie pan.
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15
Trim the edges, then pour in the filling.
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16
Bake for 15 minutes, then reduce the heat to 325 degrees, and continue baking for another 25 minutes.
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17
The filling will look cracked and bumpy.
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18
Do not overbake.
