Thanksgiving Recipe week: Key Lime Pie

img_20161117_124046424This recipe is a little fussy, but, oh, so worth it. I like doing everything as much from scratch as possible, but in a pinch, you can easily use a store bought pie crust. I highly recommend the meringue—sans meringue, it isn’t quite the same.

 

 

 

Crust:

1 1/4 cups plain / unbleached flour

¼ tsp salt

1/3 cup butter

4 tablespoons cold water

 

Combine flour and salt in a bowl, Add butter and using a pastry cutter or fork, cut in until the mixture is combined and crumbly. Adding 1 tbsp at a time, use the water to slowly moisten the mixture (you might need more or less water, depending on the humidity in your area). It should be a firm dough, but not crumbly, and not wet.

Roll in a ball, then using a rolling pin, roll to the size of your pie plate. Pinch the edges to make the pastry look pretty. Prick the bottom of the pasty with a fork to create vents and prevent bubbling.

Bake at 450°F / 230°C for about 10 minutes till golden. Cool on a wire rack whilst making the filling. Continue reading “Thanksgiving Recipe week: Key Lime Pie”