Place a large bowl on a kitchen scale and measure flour. Whisk in salt. Weigh in two-thirds of butter (169 g). Use fingers to pinch and flatten butter into flour, tossing it around as you go. Continue until mixture is uniform with no distinct chunks, like almond meal (you should be able to grab a handful, and it will hold together).
There’s a lot of science-y push and pull when it comes to baking pie pastry, but don’t bang your head on the wall just yet. Here are five tried and tested tips for nailing the perfect all-butter pie crust.