Flaky Pastry

Buttery, easy, flaky pie crust that will turn out perfect every time. Easy to make with just a few basic ingredients.

1¼ cups all-purpose flour, unbleached, spooned and leveled
½ tsp. coarse sea salt
½ cup (1 stick) butter, very cold and cut into ½" pieces
¼ cup water, ice cold

In a food processor, pulse flour and salt to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.

Sprinkle with 2 Tbsp. ice water; pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 Tbsp. more water, 1 Tbsp. at a time).

Form dough into a 1" thick rectangle, wrap tightly in plastic, and refrigerate until firm, 1 hour (or up to 3 days).