Combine flour + salt. Cut in lard to coarse meal crumbles.

Combine vinegar + beaten egg in a measuring cup. Add cold icy water to this mix. Stop added water when egg/vinegar/water measures out to 1 cup.

Gradually add this wet mix to the dry mix with a fork. Gather combined batch up a ball. Wrap with plastic film and chill or freeze until needed, or roll out immediately into circles to make pastry shells to be placed in muffin tins.

Yield: 3 double 9″ pie crusts or 12 tart shells

Filling:
1/3 C Butter
2 tbsp Whole Milk or Cream
1 C Br Sugar
1 Egg, LG, beaten
1 tea Vanilla

Cream butter well before adding the cream. Add sugar; mix well. Add egg and vanilla. Mix to combine only.

If using raisins, drop a few into bottom of each tart shell placed inside large muffin tin wells, with sides of tart walls crimped to flatten out before being filled.

Dump filling into each pastry shell to about 2/3 full mark. Bake at 425 oven for 8 mins, drop the heat to 350 and bake tarts another 12 mins.

Yield: 12 butter tarts