Sift the dry ingredients together. Blend the lard into the flour mixture. Gradually add the liquid, kneading the dough with a fork. When the dough has attained the desired consistency, set it aside for about 20 minutes.
Roll the dough as thin as you would for a pie crust. Put the shell on a pie plate and fill it with the meat mixture, including the cooking liquid. Cover with a second crust, pricking the top crust to allow the steam to escape.
Bake at 400◦F (200◦C) for 20 - 25 minutes. Makes 2 pies.