All Butter Really Flakey Pie Dough

ngredients

Instructions

• 01

  Measure the flour into a large, wide bowl.  Whisk in the sugar and salt.  Toss in the butter cubes and coat them all with the flour.  Using your first 3 fingers of both hands, mash up the butter into smaller pieces, just bigger than the size of peas.  You can also do this with two knives or a strong pastry blender.  I prefer using my fingers.

  Once the mixture looks sort of uniform, slightly crumbly, and the butter is broken up, stir in a ½ cup of water with a rubber spatula until the water is absorbed and the dough starts to come together.  If the dough is still dry and crumbly, add the remaining ¼ cup of water.  Bring the dough together with your hands until it forms a soft and almost loose ball.

• 02

  Divide the pie dough in half and transfer one half to a sheet of plastic wrap and mold it into disk, about 1-inch thick.  Use the plastic wrap to help bring the dough together, if needed.  Repeat with the remaining dough.

• 03

  Chill the dough disks in the refrigerator for at least 2 hours before using.  You can keep this dough in the fridge for up to a week or up to 2 months in the freezer before using.

• 04

  Roll the dough directly from the refrigerator (do not allow it to come to room temperature – remember you need to keep the butter really cold) or if frozen, allow the dough to rest in the fridge for one day before rolling.