Crust? Crust!

I do spend a lot of time on the innards, the viscera of the pie, and not a lot on the crust. I do have a couple go-to recipes though.

Combine 2 1/2 cups flour with 1 cup (2 sticks) cold unsalted butter. Add 1 tsp salt. Mix it up. When you have butter clumps surrounded by flour, add a tsp of ice-cold water. Mix again. Keep adding water, a teaspoon at a time, until you’ve got a dough ball. Wrap it in Saran and refrigerate for half an hour.

You can substitute vodka for the water!

You can substitute gluten-free flour for the regular flour!

For a sweet pie, add a teaspoon of sugar!


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