Flaky and Tasty Pastry 
Makes 5 - 6 crusts

4 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
4 teaspoons brown sugar
1 (1 pound) container lard
1 egg
2 tablespoons white vinegar
1 cup cup water (may need to add up to 1/2 cup more)
                   
1. Beat the egg in a measuring cup. Add the vinegar and
   enough cold water to make one cup of liquid. 
2. In a large bowl combine the flour, baking powder, salt,
   and brown sugar. Cut the lard up into small cubes, and
   add to the dry ingredients. Blend with two knives, or a
   pastry blender, until the mixture is crumbly. Add the
   liquid ingredients, mixing with a knife. Do not use your
   hands as it tends to soften the lard too much. Add
   additional water, if required, to make a soft ball of
   dough. If the weather is warm, refrigerate your dough
   for 1/2 hour to chill it before rolling. Warm dough
   doesn't roll as well, and requires too much flour, which
   makes it less flaky.