Flaky, All-Butter Pie Crust
Beignets, butter, and Bourbon
Cut in the Butter
After adding the butter, cut into the flour and sugar mixture. It should look like little peas in flour.
Add Ice Water
Add your ice water, mixing with wooden spoon until shaggy dough forms.
Divide and Cool
Divide dough into two discs. Wrap in cellophane and store in fridge for a minimum of thirty minutes.
Roll out into a quarter inch thick and drape into pie pan.
Crimp and Chill
Crimp edges and let chill again.
You're now ready to bake with your crusts!