This recipe makes 3 (9 inch) double pastry pies. It is very similar to the recipe on the Tenderflake Lard box.
Measure the flour into a large mixing bowl. Add salt. Blend in the lard with a pastry blender - the mixture should resemble coarse oatmeal. Put 1 egg into an 8 ounce cup - add vinegar. Fill the cup with cold water. Add to the flour mixture and knead into a ball. You can either refrigerate the pastry as one large ball or divide the ball into 6 equal portions and then refrigerate. I always refrigerate the ball as one, and then divide it into portions when I am ready to make the pies. I find the pastry is easier to work with after it has been refrigerated for a day or two.
Pastry can be stored in the refrigerator for up to 1 week or it can be kept in the freezer for 4 to 5 months.