Opt for pastry flour or a combination of all-purpose and cake flour for a lighter and flakier texture.
Chill your flour, butter, and even the bowl and utensils to prevent the fat from melting too quickly, which helps in achieving flakiness.
Select unsalted butter with a higher fat content (around 82%) for superior flavor and flakiness in your crust.
Mix the dough just until it comes together; overworking can develop gluten, resulting in a tough crust rather than a flaky one.
Incorporate salt into the flour mixture to enhance the flavor and help strengthen the gluten structure, crucial for a sturdy yet tender crust.
Add ice water gradually and sparingly, just enough to bind the dough without making it too wet, which can toughen the crust.
After forming the dough, chill it in the refrigerator for at least 30 minutes (or overnight) to relax the gluten and solidify the fat, making it easier to roll out.