How easy to make flaky PIE CRUST

Pie Crust :
2½ cups/362g all-purpose flour, plus more for rolling
2 teaspoons/8g sugar
1 teaspoon/4g kosher salt
2½ sticks/10 ounces/285g unsalted butter, cut into 1-inch pieces, chilled
1 tablespoon/15g apple cider vinegar or distilled white vinegar
¼ cup/60g ice cold water

Because most people scoop flour differently, I highly encourage the use of a digital scale when measuring ingredients to get consistent results, and I have provided weight measurements for that reason
Yogurt, sour cream, peanut butter, pumpkin purée, and the like are all examples of semi solids: ingredients that fall somewhere between a liquid and a solid. I always measure these types of ingredients in a liquid measuring cup, which gives a little more volume than a dry measuring cup because the cup is slightly bigger. If you are not using a scale to measure these ingredients, I highly recommend using a liquid measuring cup, so your baked goods will turn out correctly.