There are a lot of tips for making perfect pie crust at home-like using vodka instead of water-but there’s one trick for extra flaky crust that you may not be using, and it involves doing literally nothing.
As Tasting Table points out in the below article, letting your dough relax in the fridge for at least half an hour lets the gluten relax and the fat firm up, making for an extra flaky treat:
As the gluten formed during the mixing process recovers from kneading, the dough begins to redistribute its water content, increasing moisture and upping the buttery mouthfeel. Chilling the dough before baking also prevents your crust from shrinking too much in the oven, since the gluten has had time to relax.
After about 30 minutes of chill-time, remove the dough and let it soften for a bit before rolling out, filling, and baking as usual.
Why You Need to Rest Your Piecrust Before Baking | Tasting Table