Buttery, Flaky Pie Crust

I am a mother of 2, grandmother of 3, and a wife of almost 4 decades. I am also an avid recipe collector and have over ten thousand recipes.

8 ounces low-protein all-purpose flour, such as Gold Medal Blue Label (1 ⅔ cups), plus more for dusting

½ ounce sugar (1 tablespoon)

1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

8 ounces American-style butter, straight from the fridge (2 sticks), cold

4 ounces cold tap water (½ cup)

Note: Ingredients may have been altered from the original.

Directions at seriouseats.com

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