All Butter Pie Crust

Summer is the best time for pies (in my opinion). I've been on a pie kick. Strawberry Rhubarb, Gooseberry, Cherry... Here is a great pie dough recipe from Four and Twenty Blackbirds. I recommend doing it by hand with a pastry blender. The whole thing takes 15 minutes and you can really control the butter size and dough consistency. 

Makes a single-layer pie crust (just double recipe for a double layer for pies like apple and rhubarb)

Ingredients:

1 1/4 cup flour

1/2 tsp kosher salt

1 1/2 tsp sugar

1 stick cold, unsalted butter cut into 1/2" pieces

1 cup ice

1 cup cold water

2-3 tbsp cider vinegar

New Pie Book

Isn't that the most beautiful pie? It's from my new cookbook, Four and Twenty Blackbirds - thanks Palmer and Austen! This particular pie was salt pork apple pie. It was really tasty, but it's an odd one and I think it would have actually been better sans pork. I can't wait to make another pie from the book, though, because the crust was so, so flaky and buttery and crisp on the outside and soft on the inside, and there are so many great looking recipes and helpful tips.