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How can I prevent my flour dough from breaking and spilling the butter dough inside when I run a rolling pin ?

The recipe says that to achieved a very flaky Pie Crust with layers and layers of paper thin crust the flour dough with the butter dough inside should be rolled out and folded several times. But everytime I do that the flour dough pops open and the butterdough slides out. Most times it becomes too messy that I can no longer seal the crack by pinching.

This is probably happening because the mixture of your flour dough is too "dry". Adjust the water to flour content and mix well to obtain a moldable mound that is slightly moist to touch. If it sticks, it's definitely too moist. Cover up with additional flour and roll it a few times and do the touch test again. When the dough is moist and does not stick, roll it to obtain a flat even layer. Layer the butter dough on top of it. If it slides out, sprinkle flour over the top of the flour dough before you lay the butter dough. All the best. Practice as usual makes perfect.

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