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Sift the flour, sigar and salt in a bowl. Cut in the lard until the mixture resembles coarse crumbs. Mix the egg, water and vinegar in a bowl. Add to the flour mixture and mix until dough is moist enough to form a soft ball. Wrap in plastic wrap. Chill 30 minutes. Makes enough pastry for a double crust pie.
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Grandma Bonnie's Pie Pastry Advice
1. I like lard for piecrusts, but I don't use it anymore for helth reasons. whatever shortening you use, butter, lard or shortening, chill it well. That's the secret to a flaky crust.
2. I cut my shortening into 1 inch pieces before cutting it into my flour.
3. make sure the water that's sprinkled over the flour is ice cold. And be careful not to add too much water. You want just enough to hold the dough together.
4. After the dough is mixed, gather it into a ball and press it into a disk. Wrap it in waxed paper or plastic wrap and put it in the fridge for at least 30 minute. If it's very cold when you take it out again, let it rest a few minutes at room temperature.
5. Too much handling makes a tough crust.
6. you'll save time in the long run fi you make up piecrust in big batches, then divide it up into the amount you'll use at any one time. It'll keep in the freezer for up to 2 months.
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