Step 1

Whisk together flour and salt.

Step 2

Cut in Tenderflake with pastry blender or 2 knives until the lard is pea sized within the flour.

Step 3

In a 1 cup measure combine the vinegar and egg. Add the ice water to make 1 cup.

Step 4

Gradually stir liquid into Tenderflake mixture, adding only enough liquid to make dough cling together.

Step 5

Gently gather the dough into a ball and divide into 6 equal portions.

Step 6

Wrap the portions and refrigerate for 15-30 minutes (if you are using right away) or freeze for future use.

Step 7

When you are ready to use and the dough has chilled for at least another 15 minutes, roll out each portion on a lightly floured surface. If the dough is sticking, chill again for another hour or two. The dough must be cold to be flaky!

Step 8

Transfer the prepared dough to pie plate.

Step 9

Trim and flute shells or crusts and bake according to your pie recipe. Yield: 3 9-inch double crust pies or 6 pie shells.