Ingredients
440g all purpose flour
½ tbsp salt (actually a little less: 0.44 of a tbsp)
151g lard cold and cubed
151g butter cold and cubed
2 tsp vinegar
1 egg lightly beaten (technically we want 2/3 of an egg, but 1 is close enough)
Ice Water
reducing the recipe "for four crusts" was not necessary or desirable for us, it made too little pastry dough: the full recipe would likely make four appropriately-sized crusts for our pie pans.
made for Chicken Pot Pie Filling ("IX"). turned out great!