Perfect Pie Crust

–from my Aunt Joan in Cleveland, Ohio.

• 4 cups of all-purpose flour
• 1 TBSP sugar
• 2 tsp salt
• 1 1/2 cups lard, chilled
• 1 TBSP vinegar
• 1 egg
• 1/2 cup cold water

Put first 3 ingredients in bowl and mix well. Add lard, cutting in with pastry blender or 2 knives in scissor fashion. Mix until the texture becomes like coarse oatmeal. In a small bowl, beat the egg, then add vinegar and water & mix well. Stir the wet mixture into the dry ingredients, then divide into 4 or 5 portions (4 for 10″ pies, 5 for 9″pies). Wrap the dough in plastic and chill for about 30 minutes before rolling out. The dough can be refrigerated for up to 3 days or frozen. Roll each portion out for pie or quiche crust, fill and bake per your favorite recipe.