Cut chilled lard into the flour until the fat is pea sized
In a separate bowl mix eggs and vinegar
Mix egg/vinegar into the flour/lard mix. If needed add just enough water to get the mix to cling together
Take balls equal to a fifth of the total and roll out on a piece of parchment paper or silicon baking mat. Put enough four onto the dough to ensure that the rolling pin doesn’t stick
Place the upside down pie plate on the rolled dough. Slip your hand under the parchment paper and invert the assembly. Peel off the parchment paper, fix any rips in the dough with your fingers. Trim the dough from the plate
Use the shell for a pie now or freeze the shells for future use.