Lay out and measure all of your ingredients, a pie plate, a large bowl and utensils.

Clear a cool cupboard (i.e. not next to a hot stove if possible) for rolling out the dough and set a bowl with a cup of flour in it, a bowl with a bit of cold water, your rolling pin, pie plate and a long, flat, skinny metal spatula close to your rolling area.

Sprinkle 1/3 of a cup of flour on the cupboard and roll the rolling pin through it to coat.

In the large bowl, mix together the flour and salt.

Crack the egg into a small bowl and add the vinegar and 5 tablespoons of cold water; beat gently to combine.

Add the lard, in chunks, to the flour and salt and gently begin working it together with your hands until it forms large crumbles.

Pour in the egg mixture and continue working gently with your hands just until the dough comes together into a rough ball.

Turn the ball out onto the floured surface and roll in the flour just enough to keep it from sticking to your hands (it will stick a little but you should be able to work with it).

Divide dough into three equal portions.

At this point, you can freeze the dough and save time for when you want to make a pie on another day. Just wrap each portion tightly in plastic wrap and seal tightly in a ziploc bag and freeze.

When you are ready to make the pie, take one or two portions out (depending on if you are making a single- or double-crust pie.

Allow dough to thaw completely and come nearly to room temperature.

Roll each disc into a circle to fit the plate you have chosen.