Flaky Pie Crust Recipe

How to make it

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• Combine flour, sugar and salt in a bowl and set aside.
• Remove the butter from the fridge and place on one sheet of parchment paper on the counter and cover with a second sheet.
• Using a rolling pin, roll the butter about 1/4" thick. Divide into 4 sections and put into the refridgerator for 30 minutes or into the freezer 15 minutes until it is solid again.
• Remove from fridge and separate the butter from the paper (this makes it easier for the next couple of steps).
• Sprinkle about 1 ounce of the flour mixture one 3 of the sections. Stack all 4 of them on top of each other and sprinkle another ounce on the top section.
• Cover this with paper and roll out again. Divide into 4 sections again and repeat the procedure.
• Place back in fridge or freezer until hard again.
• Divide into 4 sections again and repeat above procedure again. Return to fridge again.
• Divide into about 8 sections and put into the bowl with the remaining flour. Using a pastry blender or knife, break the sections into large pieces and toss the flour around in the bowl.
• Add the water by tablespoons and lift the flour and butter mixture with a fork until it begins to hold together and then form into 2 sections, one slightly larger than the other. Avoid stirring because you want to keep larger pieces as they create the flaky layers.
• Return to fridge until ready to roll out and fill.

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