A great pie lives or dies by its crust, and a flaky crust is not hard once you understand what makes it flaky: little pockets of cold fat that steam and puff in the oven. Everything about the method is in service of keeping that fat cold and not overworking the dough.
Keep everything cold
Cold butter is the whole game. When chilled bits of butter hit the hot oven, they release steam that pushes the layers of dough apart, creating flaky sheets. If the butter melts into the flour before baking, you get a dense, greasy crust instead. Use cold butter, ice water, and work fast.
Do not overwork it
- Cut the cold butter into the flour until you have pieces ranging from peas to small flakes.
- Add just enough ice water to bring it together. The dough should look a little rough.
- Stop the moment it holds. Overmixing builds gluten and makes the crust tough.
Rest before you roll
Wrap the dough and chill it for at least an hour. This relaxes the gluten so the crust does not shrink, and it firms the butter back up. A warm dough is a doomed dough. If it gets soft and sticky while you roll, put it back in the fridge for a few minutes. Patience with temperature is what separates a flaky crust from a sad one.