An all-butter crust is not as flaky as a butter and leaf lard crust, but the flavor can’t be beat. Use this dough to make a beautiful Cranberry Pie. It’s a somewhat unexpected but welcome surprise on any Thanksgiving table. You can also use this dough for Kate McDermott’s Pumpkin Pie, made with pure canned pumpkin and coconut milk.
Excerpted from Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life by Kate McDermott. Published by The Countryman Press • A division of W.W. Norton & Company. Copyright © 2016 by Kathleen L. McDermott, Photographs Copyright © 2015 by Andrew Scrivani.
Need more holiday recipes? Check out our page devoted to Our Best Thanksgiving Recipes.