Lunch: Flaky Pie Dough

Use this pie dough recipe to make Chicken and Kale Hand Pies with Cheddar Crust (pictured).

Ingredients

1 1/4 c. all-purpose flour
1/2 tsp. Coarse salt
1/2 c. cold unsalted butter
1/4 c. ice water

Instructions

In a food processor, pulse flour and salt to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons more water, 1 tablespoon at a time). Form dough into a 1-inch-thick rectangle, wrap tightly in plastic, and refrigerate until firm, 1 hour (or up to 3 days).

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