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
