In a large bowl, sift together flour, sugar and salt.

With a pastry beldner or two knives, cut in lard until mixture resembles coarse crumbs. 

Mix together egg, vinegar and water, then add to flour mixture.

Mix until dough is moist enough to form a ball.

Wrap in plastic and chill for 30 minutes

Divide dough in half, on a lightly floured surface roll one half into a 12-inch circle.  Press dough into pie plate.  Crimp to form decorative border, then price bottom with fork.

Place in freezer while preparing pie filling.  Makes one double crust pie