Emily Hilliard’s Pie Crust
Beard Award–winning author Ronni Lundy uses this crust for her Buttermilk–Brown Sugar Pie.
4 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
2 tablespoons fine sea salt
1 1/2 cups (3 sticks) unsalted butter, cold, cut into slices
1/2 cup ice-cold water
1 tablespoon apple cider vinegar
Whisk the flour, sugar, and salt together in a large mixing bowl. Using a pastry blender or fork and knife, cut in the butter. Make sure pea-sized butter chunks remain to help keep the crust flaky.
Lightly beat the egg in a medium-sized bowl. Whisk in the ice-cold water and the vinegar.
Pour the liquid mixture into the flour-butter mixture, and combine using a wooden spoon. Mix until the dough comes together in a shaggy mass. Be careful not to overmix.
Use floured hands to divide the dough in half and then form into 2 balls. Wrap each ball tightly in plastic wrap. Let them chill in refrigerator for at least 1 hour before rolling out.
Note: if you cut this recipe in half, it will work for a two-crust pie.
Reprinted from Victuals: An Appalachian Journey, with Recipes. Copyright © 2016 by Ronni Lundy. Photographs copyright © 2016 by Johnny Autry. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
Makes enough for 4 pie crusts