BASIC PIE DOUGH
Makes 1 (9-inch) crust
1¼ cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1 teaspoon sugar
½ cup cold unsalted butter, cubed
4 to 5 tablespoons ice water
1 teaspoon distilled white vinegar
1. In a medium bowl, whisk together flour, salt, and sugar. Using a pastry blender, cut in cold butter until mixture is crumbly.
2. In a small bowl, combine 4 to 5 tablespoons ice water and vinegar. Add vinegar-water mixture, 1 tablespoon at a time, to flour mixture, stirring with a fork until a dough forms.
3. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Let dough stand at room temperature until slightly softened before using, about 10 minutes.
· kitchen tip ·
Avoid adding too much water. You only need enough to make the dough hold together when pinched with fingers.
ATLANTIC BEACH PIE
Makes 1 (10-inch) pie
3½ cups crushed saltine crackers*
1 cup unsalted butter, melted
¼ cup sugar
1 teaspoon kosher salt, divided
3 cups sweetened condensed milk
9 large egg yolks
2 tablespoons lightly packed lemon zest
¾ cup fresh lemon juice
