Here's another method for flaky crusts: Leave the butter out when you make the dough. Let the butter soften at room temperature. Roll out the dough and spread the butter over top. Fold the dough into half, then quarters until you have a 3-4" square of dough. Chill it in the fridge. Then roll it out and bake. You will get a flaky crust that is a cross between pie dough and french pastry.

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