Beignets, butter, and Bourbon
1
After adding the butter, cut into the flour and sugar mixture. It should look like little peas in flour.
2
Add your ice water, mixing with wooden spoon until shaggy dough forms.
3
Divide dough into two discs. Wrap in cellophane and store in fridge for a minimum of thirty minutes.
4
Roll out into a quarter inch thick and drape into pie pan.
5
Crimp edges and let chill again.
6
WELL DONE!