Add the flour, butter, bacon fat, and sea salt to a food processor and pulse on high until the butter and bacon fat is about the size of rice, which takes about 20-25 pulses.
Slowly drizzle in the water while pulsing until the dough forms a meal.
Remove the dough and place it on a clean surface dusted with flour.
Dust the top of the dough with flour and roll it out using a rolling pin until it’s about 1/8” to ¼” thick.
Transfer the dough to a pie pan and form it to the pan.
Leaving about a 1” lip around the outside of the pie pan, remove any excess dough.
Fold the outside dough in and form it to make the top of the pie crust.
Use the pie crust or store it for a later date.
How to Store: This holds very well covered in the refrigerator for up to 7 days. How to Freeze: Keep covered and in the freezer for up to 3 months. Thaw for 1 day in the refrigerator before using it.
Make-Ahead: You can make this pie dough up to 2-3 months ahead of time and place it in the freezer. If you want to use it relatively soon, you can make it and form it to your pie pan without the filling up to 2 days ahead of time. Be sure to keep covered and in the refrigerator.
If you want to make a pie crust to add to the top of your pie simply double the recipe.
It is critical to use very cold water, butter and rendered bacon fat when making this. If you do not, you will have to let the dough chill in the refrigerator for 30 minutes before using it.
You can absolutely use all rendered bacon fat instead of cutting the total amount in half with the butter.
The dough may need more water when making it so be sure to set aside 1/3 cup of cold water just in case.
There will be a little leftover dough from you trimming around the outside when forming it to the pan. You can use it in a crostata.