In a large bowl, whisk together the flour, baking powder and salt.

Cut in the lard and butter using a pastry blender (or two knives) until mixture resembles coarse oatmeal.

In a measuring cup, combine the egg and vinegar. Add enough cold water to make one cup.

Gradually stir in the liquid, adding just enough to make the dough cling together.

Turn the dough out onto a lightly floured surface and gather into a ball and divide into two equal portions.

Tightly saran wrap both portions. Place in the fridge to chill for one hour.

Roll the dough on a floured surface to about 1/8″ thick. Cut as many 4″ circles as you can. Re-roll the scraps and cut out more circles.

Fit the pastry circles into a muffin pan and place back in the fridge until ready to fill.

Preheat oven to 375F and position a rack in lower third of oven.

In a saucepan, melt the butter and brown sugar.

Remove from heat and stir in the cream and vanilla.

Let cool to touch (about 5 minutes) before whisking in the eggs.

Divide the pecans among the pastry shells and pour in the filling until full.

Bake for 13-15 minutes or until crust is lightly golden around the edges and filling is bubbling.

Let cool completely in the pan.