Josh has perfected his pie crust. This pie dough is enough for one pie but can easily be doubled for a double-crust pie. If you can find good lard at a local butcher, you can sub in 4 tablespoons of lard for 4 tablespoons of butter; chill the lard before using. The secret to flaky pie crust is keeping the butter ice cold right up to the point that the dough goes in the oven. If you prefer, you can easily make the dough in a food processor. Pulse the flour, sugar, and salt together. Next, add the butter and pulse 10 times or until large pea-size bits are formed. With the motor running, gradually add the ice water until the dough begins to come together but doesn’t form a ball.
- 1 ¼ cups all-purpose flour (spooned into cup and leveled off)
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into bits
- 3 to 4 tablespoons ice water
- Prep Time: 15m
In a large bowl, whisk together the flour, sugar, and salt. Add the butter and with a pastry blender or 2 knives used scissor-fashion, cut in the butter until large pea-size bits are formed. Add just enough of the ice water so the mixture holds together when pinched between 2 fingers. Shape into a disk, wrap in waxed paper or plastic wrap, and refrigerate for at least 1 hour or up to 2 days. (The dough can also be well trapped and frozen up to 3 months.)
This recipe can be found in our Beekman 1802 Heirloom Dessert Cookbook.