Cut the lard into the flour with a pastry blender or 2 knives until the lard is pea sized lumps within the flour.
In a 1 cup liquid measuring cup, combine the vinegar and beaten egg. Add enough ice water to bring it to one full cup of liquid.
Gradually stir the liquid into the lard mixture, adding only enough liquid to make dough cling together.
Gently gather the dough into a ball and divide into 6 equal portions.
Wrap the portions and refrigerate for 15-30 minutes (if you are using right away) or freeze for future use.
When you are ready to use and the dough has chilled for at least another 15 minutes, roll out each portion on a lightly floured surface. If the dough is sticking, chill again for another hour or two. The dough must be cold to be flaky!
Transfer the prepared dough to pie plate.
Trim and flute shells or crusts and bake according to your pie recipe. Yield: 3 9-inch double crust pies or 6 pie shells.
You don't have to use store bought pig lard, you can get pig lard from local farmers, etc.
This is the Tenderflake recipe, but my US readers have a hard time getting that brand. So for clarity, this is just a LARD based pie crust, you don't have to have the exact brand ( but it you can get it, it IS the best!)