Emily Hilliard’s Pie Crust

Method

James 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 teaspoons fine sea salt
• 1 1/2 cups (3 sticks) unsalted butter, cold, cut into slices
• 1 large egg
• 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.

Yield

4 Pie Crusts