Cathy’s DOUGH TIPS
#1 WRAP IT RIGHT
Spend time wrapping your pie dough. The more compact and precise the dough, the easier it will be to roll to the correct size and thickness. Compact the dough first with plastic wrap and a bench scraper, then by knocking the edge on the counter, and finally by using the rolling pin to press gently across the top and bottom of the wrapped disk or block. It should be very tidy and firm when it goes into the refrigerator to chill.
#2 CHILL OUT
Chilling firms up the butter and allows the flour to absorb all the liquid, which ups the flakiness factor. It also allows the dough to recover from any overworking.
#3 WATER WORKS
The less water, the better. But if it just won’t hang together, dribble in a teensy smidge more, drop by drop.