Lemon Pie Dough
Serves: 1 (9-inch) deep-dish crust
 
Ingredients
  • 2 1⁄4 cups all-purpose flour
  • 1 1⁄2 tablespoons sugar
  • 2 teaspoons lemon zest
  • 3⁄4 teaspoon kosher salt
  • 3⁄4 cup cold unsalted butter, cubed
  • 1⁄2 cup cold water
  • 3 tablespoons fresh lemon juice
Instructions
  1. In a medium bowl, stir together flour, sugar, lemon zest, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly.
  2. In a measuring cup, stir together 1⁄2 cup cold water and lemon juice. Add 6 tablespoons juice mixture to flour mixture, stirring with a fork until a shaggy dough starts to form. Add remaining juice mixture, 1 tablespoon at a time, if needed, until a shaggy dough forms and holds together when squeezed.
  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 or up to 3 days.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/sweet-tea-pie/