Make the Crust:
Sift flour and salt together. Add the lard to the bowl and place in refrigerator for 20 min.
Remove from fridge. Using fingertips or a pastry cutter, gently work the lard into the flour until the bits of fat are pea sized or smaller. Sprinkle the vanilla extract into the flour/fat mixture, working it gently in until dough begins to come together. (It will still be dry with loose flour.) Add water (not the ice), about half a tablespoon at a time, until the entire mass comes together into a ball. (You may not need the entire amount.) Wrap dough in plastic and chill in refrigerator for 30-60 minutes.
Remove dough from refrigerator. Divide in half, and roll dough to fit your pie pan. Line pan with dough. Roll out other piece for top crust.
Mix sugar, cinnamon and fruit together, and pour into pie pan prepared with half of the crust dough. Dot with butter, if desired.
Place top crust on pie, and create small slits for steam to escape. Crimp edges, and place on baking sheet. (The sheet will catch any overflowing juices.) Bake at 425 °F for 50-60 min.
You may substitute any safe solid fat (butter, margarine, shortening) for lard if desired.