Orange Zest Pie Dough
 
Makes 1 (9-inch) deep-dish crust
Ingredients
  • 2 cups (250 grams) all-purpose flour
  • 2 tablespoons (24 grams) granulated sugar
  • 1 tablespoon (8 grams) tightly packed orange zest
  • 1½ teaspoons (4.5 grams) kosher salt
  • 10 tablespoons (140 grams) cold unsalted butter, cut into ½- to ¾-inch cubes
  • 3 tablespoons (45 grams) ice water
  • 1 tablespoon (15 grams) cold orange juice
Instructions
  1. In the work bowl of a food processor, combine flour, sugar, orange zest, and salt; pulse until combined. Add cold butter; pulse until butter is the size of small peas. (If any large pieces of butter remain, squeeze between fingers to break up.) Gradually add 3 tablespoons (45 grams) ice water and orange juice, 1 tablespoon (15 grams) at a time, pulsing 2 to 3 times after each addition, stopping to scrape sides of bowl. Pulse just enough to form moist crumbs that hold together when pressed, stopping to scrape sides of bowl.
  2. Turn out dough onto a work surface. Press together until a cohesive dough is formed. Shape into a 6-inch disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/masala-chai-cream-pie/