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Sift the flour, sugar and salt into a large bowl. Add the Twisted Cinnamon, Honey & Brown Sugar Butter. Rub the fat between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
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Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.
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Tips on The Perfect Flaky Pie Crust:
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Butter is the ingredient that makes pie crusts flaky. When the pie crust bakes, the butter melts into the dough and two things happen: 1) The fat from the butter tenderizes the dough, making it tender, and 2) the water in the butter evaporates, creating a little air pocket in the dough, making it flaky. You need that puff of air from escaping steam to create flaky layers, and this is why all butter recipes are the best for other super flaky recipes, such as puff pastry and croissants.
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When you cut in the butter, whether you're working by hand or pulsing your dough in a food processor, you want your dough to be sandy and have pieces of butter about the size of a large pea still in it. Larger pieces of fat in the crust will result in a flakier texture. For this reason, it is good to stir in the water in the recipe by hand, rather than adding it into a food processor where it could become overmixed. Don't use too much water or the dough will become tough, so add it in gradually.
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Practice makes perfect when it comes to pie crusts, but using a recipe that is mostly butter, or all butter, is going to get you the flakiest crust every time.
