All-butter crust by Smitten Kitchen

All Butter, Really Flaky Pie Dough

Makes enough dough for one double-, or two single-crust pies.

2 1/2 cups (315 grams) flour
1 tablespoon (15 grams) sugar
1 teaspoon (5 grams) table salt
2 sticks (8 ounces, 225 grams tablespoons or 1 cup) unsalted butter, very cold

1/2 cup ice cold water, might need 1/4 cup more

Fill a one-cup measuring cup with ice cubes and water, set aside. Whisk together the flour sugar and salt in a large bowl. Cut the very cold butter into small cubes. I like to use my hands to press the butter into the flour. Make sure all the parts are worked evenly, until the butter is the size of small peas.

*Do not let the butter melt in your hands. *Do not overwork the dough.

Slowly add in the 1/2 cup water little by little (Do not include the ice cubes). Use a little extra water if needed. The most important thing is to have lots of specks of butter. You should be able to see the butter later when you roll out the dough.   

Wrap the dough in saran wrap and refrigerate for at least an hour before rolling out. The dough can stay in the refrigerator up to one week. When rolling out the dough, you want it to be as cold as possible. If it gets too warm before baking, it will not be flaky. 

Good luck! If done correctly, this is the best pie crust I've ever had.