Flaky Pie Dough

Yield: Approx. 580g (Two 23cm crusts)

Ingredient	Weight	Method
Low-protein AP flour	225g	For the Dough: Whisk flour, sugar, and salt together in a medium bowl. Cut butter into cubes no smaller than 1.3cm and toss with the flour mixture to break up the pieces. With fingertips, smash each cube flat—that's it! No rubbing or cutting.
Sugar	15g
Sea salt	4g
Unsalted butter (cold)	225g
Cold tap water	115g	Stir in water, then knead dough against sides of the bowl until it comes together in a shaggy ball. Dough temperature should register between 18°C and 21°C; if not, refrigerate briefly before rolling and folding.
Flour (for dusting)	As needed	Make the Layers: On a generously floured work surface, roll dough into a roughly 25cm by 38cm rectangle. Fold the 25cm sides to the center, then close the newly formed packet like a book. Fold in half once more, bringing the short sides together to create a thick block. Divide in half with a sharp knife or bench scraper.
		For Single-Crusted Pies: Roll one piece into a 35cm circle. Transfer to the 23cm pie plate. Dust off excess flour with the pastry brush, nestling dough into corners of the pan. With kitchen shears, trim edge so it overhangs by 3cm. Fold overhang over itself to create a thick border. Crimp as desired. Repeat with remaining dough. Wrap and refrigerate at least 2 hours or overnight.
		For a Double-Crusted Pie: Roll bottom crust to a 35cm circle and line the 23cm pie plate. Trim edge to a 3cm overhang. For a solid top crust, roll remaining dough to a 35cm circle; for lattice-top, roll into a 23cm by 38cm rectangle. Transfer to a baking sheet or parchment-lined cutting board. Wrap and refrigerate at least 2 hours or overnight. After filling and sealing, refrigerate 30 minutes before baking.
		For a Blind-Baked Pie: Preheat oven to 180°C. Line a chilled shell with aluminum foil, pressing to conform to curves. Fill to the brim with sugar and transfer to the rimmed half-sheet pan. Bake until set and golden around edges, 60 to 75 minutes. Carefully transfer sugar to a heat-safe bowl. Continue baking crust a few minutes more if needed to brown the bottom.