1/2 pound lard or shortening (I have used reg fat marg as well)
1 cup boiling water

Chop lard and pour water over, sit on counter until at least room tempeture. Better colder I try to do it in the am or night before.
Add one beaten egg and on tsp salt, stir. WITH SPOON ONLY stir in 3 cups all purpose flour. Will be sticky-put 1/4 out on floured counter. Mix in enough flour so it forms a ball and itsn't sticky (will depend on weather),roll into shape for pie plate bottom -place on plate --with scissors cur around so only about 1 inch hangs over. Roll out another quarter. Add filling to pie plate put 2nd ceust on top -trim to 1 inch. Fold bottom crust over top crust and press when done with fork. Bake as directed for filling.
This will make 2 crusts for 2 large pies or 2 samller amd 1 crustless. Makes great tart shells as well. Meat pies as well, turnovers or any thing that uses pastry
When cool