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Place the flour and salt in a large bowl and mix to combine.
Add the lard, shortening or butter and cut into the flour with a pastry blender or two knives until the mixture is crumbly with some larger, bean size pieces along with the (mostly) finer particles.
In a spouted measuring jug, combine the egg, vinegar and enough ice cold water to equal 1 cup; mix with a fork.
Gradually pour about half the liquid into the flour and mix with a fork, adding only enough additional liquid to make the dough cling together.
You’ll know you’ve added enough liquid when you can grab a portion of dough with your hands and it sticks together, and there are very few crumbs at the bottom of your bowl.
Transfer the dough, a shaggy mass at this stage, to a sheet of parchment paper lightly dusted with flour.
Cover the dough with plastic wrap and using your hands or a rolling pin, shape into a disk about 1” thick.
Wrap tightly with plastic wrap and refrigerate at least an hour.