Ever wonder why your pie crust is not as flaky as the one that you buy from a high end bakery?
The secret is how butter is distributed in your pie dough. You want to see streaks of butter in the dough. Most recipes call for you to cut butter into small cubes and work the cubes into the dough. While this works well, a better way is to freeze the butter and grate it with a cheese grater directly onto your flour mixture. Then with your fingers, quickly work the butter into the flour, adding just enough ice water for the dough to come together (be careful not to add too much water). The finished dough should show streaks of butter. Refrigerate it for at least an hour before using. Once you have rolled it onto the pie/tart tin, let it rest for at least 30 minutes before filling and baking.
Voila, you have a perfect flaky crust.