No-Fail Pie Crust

This classic pie crust is pretty much perfect every time. Tender, flakey and easy to work with. (makes 3 pies)

454 g brick of lard (Tenderflake), chilled to refrigerator temperature

5 cups all-purpose flour

1 egg

1 1/2 tbsp vinegar

1cup ice-cold water

Place the flour in a large mixing bowl, and roll the chilled brick of lard in it to coat. Next, using a box grater, grate the lard into the flour (flouring the brick as you go to make the grating easier). Gently toss the mixture together with your fingertips.

In a small mixing bowl, beat the egg with the vinegar. Add the ice-cold water, and beat again. Next, slowly drizzle the egg-water mixture into the flour mixture, gently mixing with a fork until shaggy and barely incorporated (do not over-mix). Tumble the dough onto a floured work surface, and divide it into 6 piles (3 tops, 3 bottoms). With your hands, gently form each pile into barely-held-together discs. Use immediately for pies (baked at 400˚F for 50 minutes), or wrap the disks with plastic, and store in the fridge.