Combine the flour, maple syrup and salt in a bowl.
Using a cheese grater, grate the frozen butter. It will come out into perfect little slivers that will eventually mix well into the flour, creating a beautiful crust. When done grating, add the cold frozen butter to the flour mixture. You can use a pastry blender or your hands and really cut the butter into the flour so it's evenly distributed.
Add the beef tallow or lard to the bowl.
Now, add the ice cold water. I used 11-13 tbsp with the soft white wheat flour but start slowly using 4-6 tbsp. Depending on what kind of flour you use, you may need more or less water. Using your hands, gently knead or mix it all together forming a ball.
Divide the dough in half and form into two discs. Wrap each half in plastic wrap or parchment paper and refrigerate for 30 minutes to 2 days. I like to go on the longer time, especially with fresh milled flour.
Pull the dough out onto a lightly floured piece of parchment paper. I ended up needing to add a little more water as my dough was a little dry when I pulled it from the fridge. Next, place another piece of parchment paper on top. Roll it out according to the width of the pie plate you are using. You’ll go back and forth and side to side. Leave at least a 1 inch border for the edge of the pie, depending on if you crimp the edges. Make sure your dough is about 1/8” - 1/4” thick.
Carefully, place your pie dough in the bottom of the pie plate (I used a 9 inch). Fill it up with your favorite filling, bake and enjoy!
