Add flour, salt, and baking powder to a mixing bowl and give a little stir.
Make a small divot in the center of the flour mixture.
Pour the oil and boiling water into the center of the flour mixture and stir with a fork.
Combine the ingredients until you can't see any dry flour, but don't over mix.
Rolling out your dough
Take a clean damp cloth and wipe the place where you are going to roll out the dough. (This keeps it from slipping while you roll it out).
Place a piece of parchment paper on the large flat surface.
Place the dough in the center of the parchment paper and flatten it with your hand.
Place the second piece of parchment over top of the dough and use a rolling pin to make it flat and round.
When the dough is uniformly about 1/8 inch thick, peel off the top layer of parchment paper, then use the bottom piece to hold on to as you flip the pie crust onto a pie dish.
Once it's positioned where you want it, peel off the second piece of parchment paper.
Fold up and pinch the edges of the crust into a pretty pattern or simply use a fork to flatten the edges of the crust.
To make a pie shell for a no-bake pie, bake at 350°F (177°C) for 12-15 minutes or bake according to the direction of the pie you are making.
Notes
Be sure to roll it out between parchment paper. You can use plastic wrap, but it's harder to work with. Don't use waxed paper, it's not the same as parchment paper.
Use a glass measuring cup meant for measuring liquid so you don't accidentally spill any boiling water.
Don't over mix the dough, this will keep it flakier.
*This will make 1 large pie crust. If you want a 2 layer pie, double the recipe above.