Combine the flour and salt.
Cut in the lard or shortening using a pastry cutter or fork until the mixture resembles coarse meal/crumbs.
In a separate cup, beat the egg, add the vinegar, and fill the rest of the cup with ice water.
Gradually add the liquid mixture to the dry mixture, stirring gently with a fork until just combined. Do not overmix.
Handle the dough as little as possible to ensure a flaky crust. Form it into a ball, wrap it tightly, and chill in the refrigerator until ready to roll out.
Roll the dough out on a floured surface to fit your pie pan. This recipe typically makes enough for two 9-inch pie shells.
Place your filling into the raw shell. Add a top crust if desired, crimp the edges, and cut a few slits for steam to escape.
Bake at 425 degrees for 15–20 minutes to set the crust, then reduce the heat to 350 degrees for another 30–40 minutes until the filling bubbles and the crust is golden brown.
