Here’s the recipe I use for pie pastry. I roll it out until it’s very thin (I have a ball leftover after I roll out the top and bottom for a pie). L hates the idea that there is lard in this, but it is essential. (I have a friend who thinks lard just needs a new name and a good marketing firm. I tend to agree.)
Flaky pie pastry
3 cups all-purpose flour
1 egg
1 tsp salt
1/2 cup cold butter, in pieces
1/2 cup lard, in pieces
2 tsp vinegar
Ice water
Mix salt in flour. Cut in butter and lard with a couple knives or a pastry mixer until coarse crumbs form with some larger pieces.
Beat egg together with vinegar, and bring to 2/3 cup by adding water. Pour over flour and mix gently with fingers until loose dough forms.
Divide in two, press into round disc, wrap in cling film and refrigerate for at least 30 minutes.
Roll out discs on floured surface.
Meats, Roots and Leaves 
Pingback: Tourtière « Meats, Roots and Leaves