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" pie rounds for 2 cream pies, 12 4" rounds for 6 4" double crust pies, etc.
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.