The dough is richer in fat than ordinary flaky pastry and is thus softer and more difficult to handle, but is well worth the extra efforts for a flaky buttery crust. Dough can be used in sweet pies (apple or peach) or pot pies (chicken or pork) , it is simply the best.
Butter Crust Recipe
2 1/2 cups all purpose flour
1 teaspoon white sugar or 1 tablespoon powdered sugar
1 teaspoon salt
2 1/2 sticks of cold unsalted butter (if using salted butter omit 1 tsp. salt)
2/3 cup water ice cold water (I use cold tap water)
In large bowl mix flour and sugar with a pastry blender, add cold butter cut into 1/4 inch pieces. Using a pastry blender or two knives, cut the butter and flour mixture until the mixture resembles coarse crumbs with some pea-sized pieces. Add water using a fork until the mixture has absorbed all the flour and forms a large ball. On a large plate place a piece of saran swap, place half the dough and wrap tightly pressing dough together and flatten. Repeat and place both dough packages in refrigerator for at least 30 minutes, or several hours, or for up to 2 days before rolling. Be sure to flour a pastry sheet before rolling out dough.
*When making dough in winter, it takes a bit more water for the dough not to crumble when rolling it out.