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Mix the flour and salt in a large bowl.
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.
Combine the egg, vinegar and enough ice cold water to equal 1 cup.
Gradually pour about half the liquid into the flour and mix with a fork, adding only enough liquid to make the dough cling together.
You’ll know you’ve added enough when you can grab a portion of dough with your hands and it sticks together, with few crumbs left in your bowl.
Transfer the dough, to a sheet of parchment paper lightly dusted with flour.
Cover the dough with plastic wrap and shape into a disk about 1-inch thick.
Wrap in plastic and refrigerate at least an hour.
Roll the dough according to your recipe’s instructions.