|All purpose flour||3 Cup (48 tbs)|
|Cold butter||1⁄2 Cup (8 tbs), cubed|
|Lard/Shortening||1⁄2 Cup (8 tbs), cubed (Use Cold Lard)|
|White vinegar||2 Teaspoon|
|Ice water||4 Tablespoon|
In bowl, combine flour and salt; using pastry blender or two knives, cut in butter and lard until crumbly.
In measuring cup, beat together egg and vinegar; add enough ice water to make 2/3 cup (150 mL) liquid.
Stir into flour mixture just until moistened.
Shape into 2 rounds; wrap and refrigerate for 1 hour.
(Pastry can be refrigerated for up to 5 days.)