Hope this hasn't already been posted, but this is Stella's (from Serious Eats) recipe slightly modified. Lots of butter (the healthy fat!!), flour, salt sugar & water. It's like a 'rough puff pastry".
YIELD: 2 9-INCH PIE CRUSTS OR 1 DOUBLE CRUST
Easy Flaky Pie Crust
The crust has a higher ratio of butter to flour than many pie crusts, which makes it extra flaky (like a 'rough puff pastry). This recipe works best with American butter and not higher fat European butters. It's a simple and forgiving dough to work with. The sugar in the dough helps with browning, but doesn't make the crust itself sweet, which makes the dough flexible enough to work with sweet or savory. This crust works well for rustic free-form galettes or intricate lattice crusts.
2 cups (250 grams) all-purpose flour
2 tablespoons sugar
3/4 teaspoon kosher salt
1 cup (2 sticks, 226 grams) butter, cold from the fridge
1/2 cup water
Add the flour, sugar, and salt to a mixing bowl and whisk together.
Cut the butter into 1/2-inch cubes, add to the mixing bowl, and toss with the flour mixture to coat.
With your fingers, smash each butter cube flat.
Add all the water
and stir with a spoon or silicone spatula to mix. Continue kneading the mixture with your hands, folding it over itself a few times to work in the rest of the flour until the dough forms a ball. Divide the dough in half
flour a clean flat surface (like a counter or marble slab) and coat your rolling pin with flour and roll the dough out into a circle about 14-inches in diameter. Etc per usual directions. Freezes well.
Here's the pictures