All-butter pie dough

Where flakes come from

Pieces of cold butter flatten into sheets as you roll. In the oven their water turns to steam and pushes the dough apart into flaky layers. Warm butter blends in and gives a mealy, crumbly crust instead.

Step by step

• Pulse or cut cold, cubed butter into the flour and salt until the pieces range from peas to small almonds
• Sprinkle in ice water a tablespoon at a time, just until the dough holds when squeezed
• Press into a disc, wrap and chill at least 1 hour, or up to 2 days
• Freeze extra discs for up to 3 months

Watch for

Don't overwork the dough once the water goes in; that develops gluten and makes the crust tough and prone to shrinking.