Mix together flour and salt.

Cut in lard with pastry blender or 2 knives until the shortening is in pea sized pieces.

In a 1 cup measure, combine vinegar and egg. Add water to bring to 1 cup. Gradually stir liquid mixture into dry mixture. Add only enough water to make dough cling together.

Gather into a ball and divide into 3 portions (for 3 double crust pies) or 6 portions (for single crust pies).

Roll out each portion on a lightly floured surface. If dough is sticking, refrigerate 30 minutes to 1 hour. Transfer rolled out dough to pie plate. Trim and flute shells or crust and bake according to your recipe.