This flaky, tender crust comes together from a simple flour base, chilled to keep those distinct pea-sized fat pockets intact all the way through rolling. That cold, crumbly texture is what gives you the shattery layers once it bakes, and pressing the dough into a disk before its chill time in the fridge makes it easy to roll out into a clean 12-inch round without cracking. A quick fold-and-lift trick gets it into the dish without stretching or tearing, so you end up with an evenly crimped edge every time. It's a solid all-purpose base for sweet or savory pies alike, and it fits right into a plant-based baking routine.
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Whisk together the flour, salt, and sugar in a large mixing bowl until combined.
Add the chilled butter cubes to the flour mixture and work them in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible throughout.
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