Flaky Pie Crust

From Serious Eats. I use this for cherry pie. Takes about 20-30 minutes, plus 2hr+ chill time.

• 225g plain flour
• 12g sugar
• 1/2 tsp salt (4g)
• 225g unsalted butter, cut into 1/2” cubes
• 120ml cold water

Whisk together the flour, sugar and salt.

Stir in the butter, then flatten each cube between your fingers. Make sure it stays cold - < 20C.

Stir in the water gradually; it may not all be needed. A slightly wet, ragged dough is the objective.

Roll out to a 25cm x 38cm (10” x 15”) rectangle. Fold the edges to the centre, then fold in half twice, along different axes. Cut into two blocks (one a little larger than the other), wrap in cling film, and chill.

For a 23cm (9”) double crust, roll out one half to a 36cm circle and drape over the pie plate. Put down a layer of greaseproof paper. Roll the second half to 36cm as well. Put on top of the paper, cover with cling film, and chill. Suggested is 2 hrs to overnight (I have cheated and done 30 mins with no ill effects).

Recipe link has details for single crust and blind baking.