Quahog Pie: The Pastry - edible Southeastern Massachusetts
Chilled pastry made with 19th-century recipe for a perfect Quahog Pie crust. Perfect for showcasing succulent bivalves from Southeastern Massachusetts.
Ingredients
- 16 ounces 3½ cups all-purpose flour
- 8 ounces 1 cup cold fat ((butter, lard, and/or tallow))
- ½ teaspoon salt
- ¾ cup ice water
- 2 ounces 4 tablespoons soft butter
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