3 c. presifted plain flour
1 tsp. salt
1 c. lard
1 egg, slightly beaten
5 tbsp. cold water
1 tbsp. vinegar

Using a pastry blender, mix flour, salt, and lard until it forms little crumbs, almost size of peas. Combine egg, water, and vinegar using a fork. Stir into flour mixture. Gather up dough with hands; wrap in wax paper. Chill for easier handling. Dough keeps if well wrapped for several days in refrigerator. If frozen, it should be defrosted slowly before using.