Perfect Pie Pastry Every Time

• 5 14 cups all-purpose flour
• 1 12 teaspoons salt
• 2 13 cups lard (454 g) or 2 13 cups shortening (454 g)
• 1 egg
• 1 tablespoon white vinegar
• ice water

1. In a large bowl, combine flour with salt.
2. Using pastry blender or 2 knives, cut in lard until mixture resembles fine crumbs with a few large pieces.
3. In measuring cup and using fork, beat together egg and vinegar until well blended.
4. Add enough ice water to make 1 cup.
5. Stirring briskly with fork, gradually add just enough egg mixture, 1 tablespoons at a time, to a flour mixture to make dough hold together.
6. Divide into 6 portions and press each into ball.
7. Wrap in plastic wrap and refrigerate for 30 minutes.
8. (Dough can be refrigerated for up to 1 week, or frozen for up to 3 month).
9. Let cold pastry stand 15 minutes at room temperature before rolling out.
10. Makes enough for three 9 inch double crust.

flour, salt, lard, egg, white vinegar, water

Taken from www.food.com/recipe/perfect-pie-pastry-every-time-258835 (may not work)