Sieve the flour and salt into a warm basin and make a well in the centre.
In a saucepan, boil the water and the lard.
Pour the liquid into the centre of the flour, and mix quickly.
Knead until smooth.
Hot water crust pastry should, ideally, be used immediately while still warm.
If this is not possible, wrap lightly in a damp tea-towel and place under a grill on minimum heat, or in a warming drawer.