All-Lard Pie Crust

• 5 1/2 cups all-purpose flour
• 2 teaspoons salt
• 1 pound lard
• 1 egg, beaten slightly
• 1 tablespoon vinegar
• 1/2 to 1 cups ice water

1. In a large bowl, whisk together the flour and the salt.
2. Using a pastry cutter, fork, or your fingers, cut the lard into the flour mixture until it is in coarse pea-sized lumps.
3. Stir together the beaten egg and vinegar and add enough ice water to make 1 cup. Pour this into the lard/flour mixture slowly, stirring as you go.
4. Stir the dough with a fork until it comes together in a ball. You may need to drizzle in a little more ice water.
5. Using your hands, gently press the dough together into a ball and divide into three pieces. Press each ball into a disc, wrap in plastic wrap, and refrigerate until ready to use.
6. Bake the crust according to the directions in your recipe. (Each ball of dough will make one double-crust pie.)

flour, salt, lard, egg, vinegar, water

Taken from food52.com/recipes/38938-all-lard-pie-crust (may not work)