This pie crust comes together in no time at all and yields a flakey, delicious result. Make sure to handle the dough only briefly and keep things as cold as possible – pop the dough in the fridge to chill at any stage if it starts getting sticky or fall apart. You’ll also see better results if you do this by hand instead of in a food processor because you’ll have larger pieces of butter which enhance the flakiness. Dough can be stored in the fridge for several days or wrapped well in the freezer for 3 months.
This will make enough dough for a double crust pie or two single crust pies.