Sweet Dough For Pies
Serves: 3
Luisa Champlin
1 January 1970
Based on User reviews:
57
Spice
42
Sweetness
55
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
2.5 cups
Bleached Flour (all purpose)1 cup
Sugar1 tsp
Baking Powder1 tsp
Salt8 tbsps
Unsalted Butter (1 stick cold)1 large
Egg2 large
EggDirections:
1
To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix
2
Cut butter into 1 tablespoon pieces and add to dry ingredients
3
Toss once or twice to coat pieces of butter
4
Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients
5
Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together
6
Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse ground corn meal and no large pieces of butter remain visible
7
Beat the egg(s) in a small bowl and pour over the flour and butter mixture
8
Stir in with a fork until the dough begins to hold together, but still appears somewhat dry
9
Scatter a teaspoon of flour on the work surface and scrape the dough out onto it
10
Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform
11
To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade
12
Pulse 3 times at 1second intervals to mix
13
Cut butter into 1tablespoon pieces and add to work bowl
14
Process, pulsing repeatedly at 1second intervals, until the mixture is fine and powdery, resembles a coarse ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all
15
Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball
16
Scatter a teaspoon of flour on the work surface and scrape the dough out onto it
17
Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform
18
Press the dough into a disk (two equal disks for the larger amount of dough)
19
Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6 inch circle
20
Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour
21
Storage: Keep the dough in the refrigerator up to two days, or freeze it doublewrapped in plastic
22
Because the dough is thin, it will defrost quickly at room temperature when you intend to use it
23
Variations: SPICE CRUST: Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon each freshly grated nutmeg and ground cloves to the dry ingredients before mixing in the butter
24
Double the quantities for the 2 crust recipe
25
COCOA DOUGH: Add 2 tablespoons sifted non alkalized cocoa powder to the dry ingredients before mixing in the butter
26
Double the quantities for the 2 crust recipe
27
If the dough seems dry after adding egg(s), add a teaspoon or two of water, no more