Pie Dough
 
Makes 1 (9-inch) piecrust
Ingredients
  • 1½ cups all-purpose flour
  • ¾ teaspoon kosher salt
  • ½ cup cold unsalted butter, cut into ½-inch cubes
  • ⅓ cup ice water, plus more as needed
Instructions
  1. In the work bowl of a food processor, place flour and salt, and pulse until combined. Add butter, and pulse until mixture is crumbly and butter is pea-size. With processor running, add ⅓ cup ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add more ice water as needed.
  2. Turn out dough, and press into a flat disk. Wrap tightly in plastic wrap. Refrigerate for at least 1 hour or for up to 2 days. After 2 days, dough can be frozen for up to 3 months.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/lemon-napoleons/