Mill your grains of choice. I used soft white wheat for this particular batch.
In a large bowl, combine your freshly milled flour and salt. Stir to blend.
Add in the tallow or lard and blend it into the flour with your fingertips or a pastry blender until it looks like coarse crumbs.
Add the egg, water, and vinegar and stir with a fork until the dry ingredients are moistened.
Form the dough into a ball.
Divide that into three balls.
Shape the ball into a disk and roll it out to a ⅛-inch thickness on a floured surface or between sheets of wax paper.
Place the dough into a 9-inch pie pan by flipping it over in the wax paper.
Trim the edges to a 1-inch overhang.
Fold the dough under and then use your fingers to crimp the edges. I take my thumb and pointer finger of one hand and use my pointer finger on the other hand to do this all the way around.
Repeat this process for each of the pie dough balls, or, wrap it in wax paper and put it in a zip lock bag in the freezer for up to 3 months.
