Part 2/7:
In preparing the pie crust, powdered sugar is preferred over granulated sugar for its ability to dissolve without creating lumps, demonstrating an existing practice in Irish kitchens. A pinch of salt is whisked in, but the star ingredient for any pastry is undoubtedly butter. Here, Kerrygold butter is used due to its exceptional flavor and higher fat content compared to many other butters found around the world.