Cut the butter into half inch cubes and freeze for at least 15 minutes; an hour is even better.
Combine flour and salt in a food processor. Pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse
meal with pea size pieces of butter. Add ice water a tablespoon at a time, pulsing until mixture just begins to clump together. If dough doesn’t hold together, add a little more water and pulse again. Let rest in refrigerator for
about 20 minutes before using.
Preheat oven to 425° F.
Mix all ingredients together. Pour into an unbaked 9-inch pie shell. Cover with a lattice top pie crust. Brush with an egg
wash of eggs beaten with a dash of light cream on
attice top. Bake for about 45 minutes.
This recipe is from Cottage Street Bakery at 5 Cottage Street in Orleans and also at 483 Main Street in Chatham. This recipe also appeared in the August 2013 issue of Cape Cod LIFE.