Flaky pie dough without a food processor

This pie crust uses pure butter as the fat component. It makes a very tender crust with excellent flavor.

Rub cold butter into flour, salt and sugar until you get this coarse crumb.

Add in a little lemon juice and just enough ice cold water until it forms a dough that holds together but isn't sticky.

Roll the dough into a 10inch rectangle then fold into 3rds like a pamphlet

Turn the dough 1/4 turn then repeat the rolling and folding.

This folding brings flaky layers and doesn't overwork the dough

It's the flakiest and lightest pastry! Swipe up for the full recipe