In a large mixing bowl, whisk together 2 cups of all-purpose flour and ½ teaspoon of salt until well combined.

Add ¾ cup of cold lard to the flour mixture. Cut in the lard until the mixture resembles small, pea-sized crumbs.

In a separate bowl, whisk together 1 large egg, 1 tablespoon of white vinegar, and about 4–5 tablespoons of cold water until well blended.

Slowly pour the wet mixture into the dry ingredients while gently stirring with a fork, mixing until a soft dough starts to form.

Turn the dough out onto a lightly floured surface and gently knead it just until it comes together. Divide into two disks.

Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour.

Roll the dough into a 12-inch circle on a floured surface, maintaining even thickness.

Transfer the rolled dough to a 9-inch pie dish and press it firmly into the base and sides.

Trim excess dough, fold overhang under itself, and crimp edges. Chill for an additional 30 minutes.