Measure flour into a large mixing bowl. Mix in salt.

Place lard on top of flour mound and begin blending into flour with either pastry blender or two knives working in a crisscross motion. Continue until pastry is crumbly and lard is blended.

Add egg and vinegar to one cup measuring cup. Add enough cold water to fill cup to 8ozs. Slowly add fluid in small amounts to flour mixture, blending after each addition with a knife. Pastry will begin to bind and form into a mound. When mound gets large, use your hands to work in the final bits of flour until all is consumed. The process is complete!

Place pastry in air-tight container or re-sealable plastic bag and refrigerate for at least an hour (if possible).

Pastry will store in refrigerator for up to 2 weeks, or can be frozen.