Combine flour, salt and sugar. Cut in lard until mixture is crumbly and fat is the size of peas.
Combine water and vinegar, add 1 T at a time until you have a nice mixture that gathers into a ball nicely. Do not overwork this dough. Work quickly as lard can be finicky but will certainly yield the best pie pastry result.
Shape into a disk, wrap in plastic wrap and refrigerate for 1 hour. Remove from refrigerator.
Generously flour your counter. Roll pastry to a 13 inch circle. Carefully roll into pie plate. Roll edges under and crimp decoratively. Chill for 20 minutes.
While chilling, preheat oven to 400 degrees.
Remove pie plate with prepared unbaked pastry and prick holes in bottom of crust gently with a fork. Cover with 2 sections of parchment, add beans or pie weights and blind bake crust for 15-20 minutes until set.
Remove from oven. Remove parchment and weights and return crust to 400 degree oven for 6 minutes. Remove from oven and set aside.