I agree with angiecub, the ratio of fat to flour for pie crust is 1/3 cup of fat to 1 cup of flour. I use shortening, because it is a bit healthier (if there is such a thing), but lard makes a wonderful, tender pie crust. You say you used 1 pound of lard, but I am not sure how many cups are in a pound. If there are 2 cups of lard to a pound, and you used 4 cups of flour, you will need to add 2 cups of flour, and enough cold water to bring the dough together.