Hi there, I happen to be a fan of lard, too, especially for more savory crusts. For the vinegar, it helps keep too much gluten from forming, to ensure a tender crust. I've used it for single crusts that I want to be really sure is soft and not too firm. The egg gives you added fat, making for a very rich crust. Try it for a two-crust savory pie, or a quiche. ~ MJ

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