From flaky layers to golden crusts—homemade doughs made with love: croissants, puff pastry, pizza, and pie.

Instructions
1. Mix Dry Ingredients. In a large bowl, whisk flour, salt, and sugar (if using).
2. Cut in Butter. Add cold butter cubes. Using a pastry cutter (or fingers), work butter into flour until it resembles pea-sized crumbs with some larger chunks.
3. Add Water. Sprinkle in ice water, 1 tbsp at a time, mixing gently until dough just comes together. Don’t overwork.
4. Divide and Chill. Divide dough in half, shape into discs, wrap in plastic. Chill at least 1 hour (or up to 2 days).
5. Roll Out. On a floured surface, roll one disc into a 12-inch circle. Fit into a 9-inch pie dish. Trim edges. Roll second disc for top crust (if needed) or cut into strips for a lattice.
6. Use as Needed. For pre-baked (blind-baked) crusts: Dock with a fork, line with parchment, fill with pie weights, and bake at 375°F (190°C) for 15–20 minutes.
For filled pies: Add filling, cover with top crust, and bake according to recipe.