Ingredients:

5 cups pastry flour
1 lb lard or shortening
1 tsp salt

Preparation:

Mix well with a pastry cutter to obtain pea size lumps, or for a few seconds in a food processor. (Do not over mix).

Into a measuring cup pour:
1 tbsp white vinegar
1 egg, lightly whipped

Mix and fill the cup with icy water, to measure 1 cup of liquid.
Mix into the flour mixture, making sure the dough does not heat up in handling.
Make 6 balls and freeze until needed. Each ball is the right portion for a single pie crust.