- Credits : Canadian Living Magazine: December 2005
In bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until in coarse crumbs with larger pieces.
In liquid measure, beat egg with vinegar, add enough ice water to make 2/3 cup (150 mL). Drizzle over flour mixture, tossing with fork until ragged dough forms.
Press into 2 discs. Wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)
Makes enough pastry for 1 double-crust 9-inch (23 cm) pie.