1 c. plus 1 tbsp. lard (I use Crisco)
1 tbsp. vinegar
1 egg, beaten
1/3 c. cold water
3 c. flour
1 tsp. salt

Mix all ingredients together in a bowl with pastry blender. Knead dough until it resembles cornmeal. This dough can either be used immediately or stored in the refrigerator for a few weeks. This makes enough dough for a 9 inch pie crust top and shell and an extra shell.