Mix flour sugar, salt, and baking powder. Place in a freezer for 1/2 hour.
Measure butter and lard on to a plate. Place in a freezer for 1/2 hour.
Beat egg yolk with vinegar. Add water,alcohol and ice cubes. Set aside.
Put flour mixture in a food processor. Add 1/2 of butter and lard. Process with pulses, scraping down between, until thoroughly mixed, about 1 to 1 1/2 minutes.
Add remaining butter and lard. Process only enough to break the butter and lard in to pea size pieces.
Put in a bowl and add the cold egg mixture in small amounts, mixing gently with a fork until the dough is just moist. Gather into a ball and refrigerator for two hours.
Roll into pie crusts. Makes two 9-inch crusts.