Prepare this pastry for all your baked goods and enjoy the satisfaction of knowing what’s inside.
In food processor fitted with metal blade, (can also be made by hand), blend flour with salt. Using on/off motion, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces.
In liquid measure, beat egg until foamy; add vinegar and enough ice water to make 2/3 cup (150 mL).
With motor running, add egg mixture all at once; process just until dough start to clump together. Do not let it form ball. Remove and press together into 2 discs.
Wrap in plastic wrap and refrigerate for at least 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 3 days or freeze for up to three months. Let cold pastry stand for 15 minutes at room temperature before rolling out.)
Yield: 2 single-crust or 1 double crust 9 or 10-inch (23 to 25 cm) pies.