Full recipe: http://www.seriouseats.com/2016/06/how-to-make-a-beautifully-flaky-pie-crust.html?utm_source=yt&utm_campaign=nov17

This is the sort of recipe pastry chefs tend to favor, but it doesn't require any fancy ingredients, equipment, or training. Just smash some cold butter in a bowl of flour, stir in a bit of water, roll it out, and fold it over a few times. It's essentially a streamlined blitz, making an easy layered dough that's supple but strong. That means it won't slump out of shape in the oven, so it can support all types of complicated decorative techniques, but it's wonderfully buttery, so it always turns out flaky and tender, too.