All-Butter Pie Dough
 
Makes 12 bridies
Ingredients
  • 1½ cups all-purpose flour
  • ½ teaspoon fine sea salt
  • ½ cup cold unsalted butter, cut into ½-inch cubes
  • ¼ cup ice-cold water, plus more as needed
Instructions
  1. In the work bowl of a food processor, pulse together flour and salt until combined. Add cold butter, pulsing until mixture is crumbly and butter is pea-size. With processor running, add ¼ cup ice-cold water in a slow, steady stream just until dough comes together, adding more ice-cold water as needed. (Mixture may appear crumbly. It should be moist and hold together when pinched.)
  2. Turn out dough onto a work surface and press into a flat disk. Wrap tightly with plastic wrap. Refrigerate for at least 1 hour and up to 2 days, or freeze dough for up to 3 months.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lamb-bridies/