I looked the Alice Waters recipe up and you're right - that's the best pie crust.

Some tips - Cold is the key...

I put my flour bin in the refrigerator the night before.

When it says "ice cold" water it means it. I put tons of ice in my water, then pour into measuring cup just before adding.

Pulsing or cutting in the butter is tricky. You want Large chunks at first cut or pulse, because when you start cutting/pulsing in the water, it will break the butter chunks down even smaller - and you want to end up with lima bean size chunks. So do not over pulse or cut.

Adding the ice water - the Alice Waters recipe says add slowly. If you are pulsing in a food processor, I say add it fast - if you don't the pulsing cuts your butter chunks too many times - and they will get too small and that means no flake.

When you wrap it up, it will be so craggy, you will think it is wrong, not mixed enough, needs more water - resist temptation!

Putting the dough in the refrigerator allows the flour to absorb the water while keeping the butter chunks nice and whole.

Okay, I lied. You do need to wait for the dough to warm up before rolling. However, for my pre-baked crusts, I roll it cold and do the patch job - because the butter is what creates the flaky and the crisp.

Okay, lattice work. Line your pie pan first and pop in the fridge while you roll out your top crust which will be warmer now.

My grandmother (who taught me pie crust) did not like to use scraps (the second roll makes the crust tough). We always make an extra batch so we have plenty to work with for our pretty pies. We roll out any leftover, cut it cookie cutter, then cut little strips for a ring to set on top, then fill the rings with jam or leftover smashed fruit and bake - yummy little treats.