FLAKY PASTRY BY HAND

In a bowl, combine flour and salt. With pastry blender or fingertips, work butter and lard into dry ingredients, working until mixture is crumbly with some larger pieces. Combine egg yolk with water and vinegar and drizzle over flour mixture, tossing all the while with fork, until mixture holds together when pressed. Add a few drops more water if needed to incorporate dry ingredients. Turn out onto work surface and press into disc. To make ahead, wrap and refrigerate for up to 2 days. Let soften at room temperature before rolling.