Extra-Flaky Pie Crust

Place your flour, sugar, and salt in a large bowl and whisk to combine.

Cut your butter into small cubes (1/2-inch is ideal here) and add them into the flour mixture. Toss them around so that they’re coated and used your fingers to squash each butter cube into flatter, lima-bean like pieces.

Pour water over butter-flour mixture and use a flexible silicone spatula or scraper to bring it together into a dough that will seem too wet and sticky, but will be just fine.

Divide dough into two parts, and wrap each half into flat-ish packets wrapped in plastic, waxed or parchment paper.

Chill in the fridge until firm — one to two hours.

Unwrap the first packet of dough, place on a well-floured counter, sprinkle the top generously with flour, and roll it out into a thick-ish long rectangle.

Brush off excess flour off dough with your hands and fold it as you would a business letter, into thirds.

Continue to roll this packet into the shape needed for your final pie — shown here 10×15-inch, but a 14-inch round is the usual size for a standard pie crust.

Follow the instructions for the pie you’re making.