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Mix the dry ingredients together in a large heat-safe bowl.
Bring water to a boil and add the fat to melt.
Pour the hot liquid and fat into the flour mixture and mix until combined.
Knead the dough until smooth but still warm.
Roll out the dough between two sheets of parchment paper to about ¼ inch thickness.
Patch any tears with scrap dough.
Transfer the rolled dough to a pie plate and fill as desired.
If making a double crust pie, handle the top crust similarly and seal the edges.
Poke holes in the top crust for venting.
Bake at 375°F until golden.
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