1- In a large bowl, combine flour, salt, baking powder and mix well. Add lard, cut into chunks. Cut in lard with two knives, a pastry blender or your finger tips. (start with the knives, progress to the pastry blender and then to the fingers to end up with pea-sized lumps of flour and fat)

2- In a small bowl, combine egg, brown sugar, water and vinegar and beat slightly to combine. Pour over the flour mixture and mix until a ball forms (more or less). It will still be sticky. Divide dough into 4 or 5 rounds. Wrap tightly and store in fridge for up to 3 weeks or in freezer for longer.

3- Before using, let stand at room temperature until pliable (but not too warm). Flour the work surface and pat dough into flat disc about 1 inch thick. Roll lightly with a floured rolling pin, using just enough flour to maintain your sanity and keep the pastry from sticking. Turn it frequently on the floured surface to prevent sticking as you roll it.

It's worth reminding yourself: practice is everything. (That's not me - it says that in the recipe!)

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.