The recipe is taken from the Tartine Bakery cookbook (Tartine), authored by Elizabeth Prueitt and Chad Robertson.
Flaky Tart Dough
(Makes two 9- or 10-inch pie crusts)
Ingredients:1 tsp (5 ml) salt
2/3 cup (150 ml) very cold water
3 cups plus 2 tablespoons (455 g) all-purpose flour, plus more for rolling tool and work surface
1 cup (2 sticks) plus 5 tablespoons (300 g) very cold unsalted butter (maybe frozen), cut into 1-inch pieces
In a small bowl, mix together salt and water. Keep very cold, perhaps in freezer, until ready to use.
Measure flour into the bowl of a food processor. Scatter butter chunks over flour. Pulse briefly until mixture forms large crumbs. Add the salt-water mixture until a dough begins to form into a ball but is not smooth. There should still be pea-sized streaks of butter.
(If a food processor is not available, you can use a pastry blender or forks to cut the butter into the flour.)
On a lightly-floured work surface (such as a large cutting board or clean counter-top), divide the dough evenly in half. Form each portion into a disk about 1 inch thick (about 5 inches in diameter). Wrap each disk with plastic wrap (or in a gallon-sized Ziploc bag-- see numbered points below) and chill in the refrigerator for at least 2 hours, or up to overnight (about 8 hours or so).
the remainder of the directions are taken directly from this blog
To line the tart pan or pie dish, place a disk of dough on a lightly floured surface and roll out 1/8 inch thick, rolling from the center. Lift and rotate dough a quarter turn every few strokes to discourage sticking. Lightly dust the dough with more flour as needed.
If lining a pie pan, cut out a circle 2 inches larger than the dish. If lining a tart pan with a removable bottom, cut out a circle 1 1/2 inches larger. Carefully transfer the round to the dish/pan, easing it into the bottom and sides, pressing gently into place. With a sharp knife, trim the dough even with the rim of the dish/pan.
Line the pastry shells with parchment paper and fill with pie weights (you can also use dried beans.) For a fully baked shell, bake at 375 degrees F for about 25 minutes, or until the surface looks light brown. Remove from the oven and remove the parchment paper and weights. Return to the oven and continue baking until golden brown, about 5 minutes longer.
Cool completely on wire racks before filling.
1) Do not pre-bake the pie shell unless your recipe calls for a pre-baked pie shell. Most of the pies that I bake only call for unbaked pie dough rounds.
2) Alton Brown's I'm Just Here for More Food gives a lot of helpful tips for rolling out pie dough. His recipe for pie dough instructs the reader to roll the dough out inside of a large zip-top bag. This makes it so that you don't have to worry about the dough sticking to the work surface, the rolling pin, your hands, or anything else in the vicinity. And then you just cut open the sides of the bag and peel the plastic layers off of your rolled-out dough. Really easy and far less messy!
3) Alton's recipe calls for a little lard, which I don't really have on hand. Therefore, I haven't yet tried out his version. However, I'm unbelievably satisfied with the super flaky and delicious pie crusts that result from the Tartine recipe. Just look at those layers that form!