The actual pie I made looked like this:
Try this recipe at home! The trick is to keep everything cold and not to worry about the chucks of butter in the dough that isn't completely incorporated into the dough...that is exactly what will give it the flaky layers!
All Butter Pie Crust slightly adapted from CherryBombe
Yield for double crust pie (divide by two if you want a single crust)
2 1/2 cups of all purpose flour
1 tsp salt
1 tbsp granulated sugar
1/2 lbs (2 sticks) cold unsalted butter, cut into 1/2 inch pieces
1 cup cold water
1 cup ice
1) Stir the dry ingredients together.
2) Add the butter and work quickly to combine with a fork. Smoosh the pieces of butter into the dry mixture.
3) Add the cold water, 2 tbsp at a time, until a dough forms. The dough should come together without having to use all the water. Bunch the dough into two balls and wrap with plastic. Place in refrigerator overnight.
4) Roll out dough and use according to your desired pie recipe directions.