This dough comes together with a simple mix of flour, sugar, and salt, worked into small, distinct pea- and almond-sized pieces before ice water gets tossed in just until everything holds together in a shaggy, cohesive mass. That deliberate, uneven texture is the whole secret to a crust that bakes up flaky and layered instead of dense. Chilling the dough in disks before rolling keeps everything cold and workable, so it rolls out smoothly into a clean 12-inch round without tearing or sticking. Once it's eased into the pan and trimmed, you've got a sturdy, reliable base ready for any sweet or savory filling you like. It's a great option to keep on hand for a dairy free baking rotation, whether you're making a double-crust fruit pie or a single-shell quiche.
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Whisk together the flour, sugar, and salt in a large mixing bowl until evenly combined.
Add the chilled butter cubes to the flour mixture and work them in with a pastry cutter or your fingertips, pressing each cube flat and breaking it into smaller pieces, until the mixture resembles coarse crumbs with some pea-sized and almond-sized butter pieces still visible throughout — this uneven texture is what creates flaky layers.
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