Baked Single-Crust Pie Shell

In bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until in fine crumbs with a few larger pieces.

In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Drizzle over dry ingredients, stirring briskly with fork until ragged dough forms. Press into disc. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)

On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim edge to 3/4-inch (2 cm) overhang; fold overhang under and flute edge. Line with foil; fill with pie weights or dried beans.

Bake in bottom third of 400°F (200°C) oven for 15 minutes. Remove weights and foil. Prick shell all over; bake for 10 minutes or until golden. Let cool on rack.