Butter Flaky Pie Crust



1 ¼ cups unbleached all-purpose flour
1 Tbsp. sugar
¼ tsp. salt
8 Tbsp. (=1 stick= ½ cup) cold unsalted butter, cut into ¼-inch cubes
3 Tbsp. very cold water, plus more if needed


To make the dough in a stand mixer, fit the mixer with the paddle attachment. In the bowl of the mixer, combine the flour, sugar and salt and mix on low speed to stir the ingredients together.
Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
Add the 3 Tbsp. water and mix on low speed just until the dough pulls together. (Note: If the dough is still dry, mix in more water 1 Tbsp. at a time)
Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick.