If you’re looking for exceptional flavor in a homemade pie crust, it’s got to be all-butter. While an all-butter crust has a reputation for being tricky, this two-crust recipe has several tricks for achieving the ultimate flaky texture as well as great flavor. Start with frozen butter (plan at least 3 hours to freeze it solid) and grate it rather than cube it so you're less likely to overwork the dough. Use ice-cold water. Minimize handling by working quickly and gently folding the dough with a rubber spatula. For a pretty presentation, before baking you can brush the top and edges of a double-crust pie crust with an egg wash of 1 large egg yolk whisked together with 2 teaspoons whole milk. It’ll create a gorgeous golden hue sure to impress. The dough will keep in the refrigerator for up to 3 days and in the freezer for up to 3 months. The recipe is a Yummly original created by Ashley Strickland Freeman.