Depends...are you looking for flaky pie crust or puff pastry? If its the former, Irene has your answer...the article on pie crust was excellent. Just "working it less", isn't really helpful to someone who doesn't often make pie crust, but in my experience (unfortunately), I had to make a few mediocre pie crusts before I learned how to feel my way through it. Just add the water gradually (too much water kills the flake) and don't be afraid to pull it when its still shaggy and crumbly. A 30 minute rest does wonders for that.
For something more akin to puff pastry, there's always rough puff pastry. In that application the working of the pastry is methodical and has a purpose...so, if you follow the steps, its difficult to overwork it. I like Tartine's flaky tart/galette dough...they use it as a pie crust, but it has a rough puff pastry methodology. It seems intimidating, but I find it to be therapeutic.
If you're feeling adventurous, I have a recipe for full laminated puff pastry on my profile. You work the dickens out of that, rolling a few times....but it turns out a lovely, ultra flaky...very versatile piece of pastry. And its easier than you'd think.
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For something more akin to puff pastry, there's always rough puff pastry. In that application the working of the pastry is methodical and has a purpose...so, if you follow the steps, its difficult to overwork it. I like Tartine's flaky tart/galette dough...they use it as a pie crust, but it has a rough puff pastry methodology. It seems intimidating, but I find it to be therapeutic.
If you're feeling adventurous, I have a recipe for full laminated puff pastry on my profile. You work the dickens out of that, rolling a few times....but it turns out a lovely, ultra flaky...very versatile piece of pastry. And its easier than you'd think.