Flaky All-Butter Crust
2 sticks unsalted butter (225g). Cut into chunks. Freeze 20 minutes.
Measure 2 3/4 C flour (325g). Using a scale super easy, less messy, more accurate.
Add salt, sugar, frozen butter to flour & pulse several x to incorporate.
Add 1/2 C ice water (120ml). Process until mixture comes together.
Wrap dough in plastic wrap or Bees Wrap. Make a shape your pie will be. I’m doing a slab pie. Chill!
Bake it up! The key to a light & flaky crust is to keep chilling the dough after each step.
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