Beignets, butter, and Bourbon
After adding the butter, cut into the flour and sugar mixture. It should look like little peas in flour.
Add your ice water, mixing with wooden spoon until shaggy dough forms.
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 edges and let chill again.