Hi there, Donald! For a flakier pie dough, you'll want to leave your butter in larger chunks. The pieces of butter should be about the size of walnut halves. We do have classes that highlight making pie dough, they're not individual classes but our instructors are always happy to help students and one of the pie dough classes is a four day intensive with lots of opportunities to learn the technique. We hope this helps and happy baking! Morgan@KAF

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