Mix together flour & salt. Do use cake flour, it makes a noticeable lighter, flakier crust. If you use all-purpose flour, remove two tablespoons of flour from the 6 cups. Cut in the lard with a pastry knife. It should be lumpy as shown; it's the lumps that create the flakes. No lumps, no flakes in your crust!
In a measuring cup, combine egg and vinegar and add water to fill up to the 1-cup mark.
Add liquid into dry ingredients, a little bit at a time, and toss with your hands. Add a bit of liquid, toss, add a bit of liquid, toss... about a dozen times. Your hands will be grungy! Make rough balls with the dough.
This recipe makes 4 balls, each representing one crust. Coat each ball with flour, and knead it into a flying saucer shape. This light kneading is an important step. Under-knead,
and your dough with be crumbly when you roll it, making it difficult. For the right amount of kneading, pressing it into its final shape with more fuss than necessary is just the ticket. At this point,
you can wrap and freeze any dough you don't intend to use right away.
Roll out gently on a floured surface. Turn it around a few times as you do this, making sure there is enough flour on your counter to prevent sticking.
Before rolling it out, flatten it some more, taking care to knead the edges smooth. If your edges aren't smooth, they'll roll out very ragged.
Lift the rolled out dough with a long knife, and place in your pie mold. The rest will depend on the type of pie you are making.