Foolproof Pie Crust

Directions

1. 1
   1 Combine flour, sugar(if using), salt in a deep bowl.
2. 2
   2 Add lard or shortening and work it in with your fingers, a fork or a pastry cutter until it is well incorporated. You can tell this step is finished, when the lard is no longer distinguishable from the flour mixture, and has become grainy looking. Don't worry that some of the bits may be almost pea sized. This is still fine.
3. 3
   3 In a small bowl, beat the egg and add the vinegar and milk. Mix until combined.
4. 4
   4 Add the wet mixture to the flour mixture and stir until workable(meaning there are no pockets of egg throughout). The dough will be moist and lovely at this point. It still needs to be worked a bit before using though.
5. 5
   5 Dump the entire contents onto a lightly floured surface(I use my trusty Tupperware pastry mat). Fold dough onto itself a few times, until it all comes together evenly. You are not kneading, just working the moisture throughout, so there are no dry pockets. This should take 20 seconds-it doesn't need much work.
6. 6
   ~Do not worry about over kneading. This recipe will NOT get tough with excess handling~
7. 7
   Shape into a log and divide into 5 even pieces. These are your pie crusts and can be frozen or used right away. That is all there is to it!