This is my go-to pastry recipe for every kind of pie. I mix it up by using all butter, 1/2 butter + 1/2 lard, all lard, 1/4 duck fat + 3/4 butter, etc. You get the idea.
2 1/2 cups All Purpose Flour
1 teaspoon Kosher Sea Salt
1 cup fat: all butter, all lard, mixture of butter and lard. All will work.
4-6 tablespoons (or more) ice water
Wisk together flour and salt.
Cut fat into the flour mixture until fully incorporated into a shaggy dough.
Add ice water a tablespoon at a time until the dough holds together.
Between sheets of waxed paper, roll dough into desired sizes. I recommend weight dough and dividing according to the number of pastry rounds you're needing. For example:
2, 9" double crust pies
4, 9" single crust pies
12, 4" single crust pies
6, 4" double crust pies
Place rolled dough in the freezer.
Can be made ahead and stored in the freezer until ready for use.
NOTE: When ready to use, get some guidance here for how to bake pastry for a pie.