Classic Key Lime Pie

By Margannl

Ingredients

• 4-1/2 oz. (1 cup) unbleached all-purpose flour; more as needed
• 1-1/3 oz. (1/3 cup) cake flour
• 1 tsp. granulated sugar
• 1/4 tsp. table salt
• 4 oz. (1/2 cup) cold unsalted butter, cut into 8 pieces
• 1/4 cup ice-cold water
• 1 tsp. cider vinegar
• 4 large egg yolks
• 1 14-oz. can sweetened condensed milk
• 1/2 cup fresh Key lime juice (from 14 to 16 limes) or bottled Key lime juice (preferably Manhattan brand)
• 1-1/2 cups cold heavy cream
• 1 oz. (1/4 cup) confectioners’ sugar
• 3/4 tsp. pure vanilla extract

Details

Servings 8
Adapted from finecooking.com

Preparation

Step 1

Make the crust

In a food processor, pulse the flours, sugar, and salt to combine. Add the butter and begin cutting it into smaller pieces with four 1-second pulses.

In a small bowl, combine the water and vinegar. While pulsing, gradually add the liquid in a thin stream through the feed tube until the dough forms several large clumps, 20 to 30 pulses. The butter should still be visible in small pieces.

Dust a work surface and both sides of the dough lightly with flour. Flatten the dough slightly by tapping it all over with a rolling pin, then roll the dough out into a 12-inch circle. Try to make the circle as even as possible, but don’t be concerned about rough edges.

Position a rack in the center of the oven and heat the oven to 400°F.

In a medium bowl, vigorously whisk the egg yolks by hand until slightly thickened, about 1 minute. Gently whisk in the sweetened condensed milk until combined, then whisk in the lime juice; the filling will thicken just a bit. Scrape the filling into the crust and spread it evenly.

Chill a metal bowl and the beater(s) of an electric mixer. In the chilled bowl, combine the cream, confectioners’ sugar, and vanilla. Beat on medium-high speed to firm peaks. Spoon the cream over the filling, swirling it attractively. Slice and serve.