Lemon Pie Dough
Yields: 1 (9-inch) piecrust
 
Ingredients
  • 1¼ cups all-purpose flour
  • 1 teaspoon sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon lemon zest
  • ½ cup cold unsalted butter, cubed
  • 5 tablespoons ice water
Instructions
  1. In a medium bowl, stir together flour, sugar, salt, and zest. Using a pastry blender, cut in cold butter until mixture resembles coarse crumbs and a few pea-size pieces of butter remain. Add ice water, 1 tablespoon at a time, stirring with a fork until a shaggy dough forms. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly in plastic wrap, and chill until firm, at least 1 hour or overnight.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/cranberry-lemon-chess-pie/