Rhubarb Cream Pie - cooking recipe

Ingredients

1 1/2 c. flour
1/2 c. lard or shortening (not oil)
1 Tbsp. vinegar (white wine vinegar infused with lemon slices is really good here)
1 Tbsp. water
1 egg

Preparation

Mix together the flour and shortening with a pastry blender until flour is the size of small peas.
Beat together the vinegar, egg and water.
Add to flour mixture and mix well.
Divide dough into two equal parts; roll and chill for 30 minutes.
Roll out one of the crusts into a 9-inch pie pan and pat into pan.
Reserve 2nd portion or make two pies.