Created by CookinDebbs on June 26, 2016
Step 1: Cut the 1 pound of lard into small size cubes, Place cubes on a plate and freeze for about 15 minutes, just until ultra cold but not frozen.
Step 2: Combine the flour and the salt in a large bowl or the bowl of heavy duty automatic mixer. Add in ultra-cold large cubes.
Step 3: Using a stand mixer, or a hand pastry blender, or two knives, cut in the lard mixture until the mixture resembles coarse oatmeal.
Step 4: In a measuring cup, combine the egg and the vinegar, and add iced water to make 1 cup. Gradually stir the liquid into the lard mixture, adding only enough liquid to make the dough cling together.
Step 5: Gather the dough into a ball, then into a large log shape. Divide the dough into four equal portions.
Step 6: Use at once, or refrigerate or freeze until ready to use.
Step 7: To use pastry dough: roll out on a lightly floured surface. If the dough is "sticky", chill 1 - 2 hours before rolling.
Step 8: Transfer dough to pie plate or dish, and trim and flute shells or crusts.
Step 9: Bake according to your pie recipe directions.