Pie Crust - Grandma Clara Turner

1/2 lb. silverleaf lard

3 c. flour

t tsp. salt

1/4 to 1/3 cube butter

1 beat egg with enough ice water to make 2/3 - 3/4 c. including 1 TB vinegar

Bear egg with a fork until frothy. Add vinegar and water and put in freezer. Blend other incredients using a pastry blender until pea-sized. Toss lightly with cold liquid. Turn onto a board and press together lightly. Press lightly with rolling pin and fold over a few times. share carefully in loaf without over-handling. Chill before rolling. Puncture several times with a fold if single crust.  Makes double crust. Bake 10 min at 450 for single crust, then 30-35 at 350. for filled pie.