|All purpose flour||3 Cup (48 tbs)|
|Cold butter||1⁄2 Cup (8 tbs), cubed|
|Lard/Shortening||1⁄2 Cup (8 tbs), cubed (Cold Lard)|
|White vinegar||2 Teaspoon|
|Ice water||1 Cup (16 tbs)|
In food processor fitted with metal blade, combine flour and salt.
Using on / off motion, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces.
(Or, in bowl and using pastry blender or two knives, cut butter and lard into flour mixture.) In measure, beat egg until foamy; add vinegar and enough ice water to make 2/3 cup (150 mL).
With motor running, add egg mixture all at once, processing just until dough starts to clump together.
Do not let it form ball.
(Or, by hand, gradually sprinkle over dry ingredients, tossing with fork until dough holds together.) Press into 2 discs.
Wrap and chill for 30 minutes.
(Dough can be refrigerated for up to 3 days or frozen for up to 3 months; remove from refrigerator 15 minutes before rolling out.)