Add the fat and cut into the flour until approximately pea-sized pieces remain.
Add the water a tablespoon at a time stirring it in with a fork. Only add enough water to moisten the flour and make the dough come into a ball.
Gather the dough into a ball and if using butter, wrap in plastic wrap and chill for an hour or so. If using shortening chilling, the dough isn’t needed.
On a well-floured surface place the dough and pat it out into a circle. Flour the top of the dough too and roll out into a circle. Rolling only away from you and turning as you go. Add more flour as needed to keep dough from sticking.
Once the dough is large enough, seat into a pie plate. Tuck in any overhanging dough and flute the edges.