Plain Paste

Mix flour and salt in medium-size bowl. Cut in butter and lard until mixture resembles coarse crumbs. Stir in water 1 tablespoon at a time until dough just cleans side of bowl. Gently shape into ball. Roll into 1/2-inch-thick rectangle. Fold bottom third of pastry over center third; fold remaining third over center. Repeat rolling and folding twice. Wrap in plastic wrap. Refrigerate 4 hours or overnight.