All-Lard Crust

Directions

1. In a large bowl, whisk the flour and the salt together. Using your fingers, cut the lard into the flour mixture until coarse, pea-sized lumps form.

2. In a small bowl, stir the egg and vinegar. Add enough ice water to make 1 cup. Slowly pour into the lard mixture, stirring as you go. Continue to stir until it comes together in a ball. You may need to drizzle in a little more ice water. Note that artisan flours or freshly milled flours will be “thirstier” and require more water.
3. Gently press the dough together into a ball and divide into three pieces. Press each ball into a disc, wrap in parchment paper, freeze for 20 minutes, or refrigerate for at least 2 hours.