Gourmet Greatrix

Sweet Pie Dough

This sweet pie dough is simplicity itself to make, especially if you have a food processor. Because it contains sugar and eggs, it is always tender and never tough. This dough also tolerates re-rolling without becoming tough, so makes it a great choice for anyone who is inexperienced with rolling out a pie crust.
Recipe:
 
1 cup
3 tbsp
¼ tsp
1/8 tsp
2 oz
1
 
2½ cups
6 tbsp
½ tsp
¼ tsp
4 oz
2
One-Crust Pie (about 10 oz dough)
all purpose flour
sugar
baking powder
salt
cold unsalted butter
large egg
Two-Crust Pie (about 11/4 lb dough)
all purpose flour
sugar
baking powder
salt
cold unsalted butter
large eggs
  1. To mix the dough by hand, combine the dry ingredients in a mixing bowl and stir well to thoroughly mix. Cut the butter into pieces and add to the dry ingredients. Toss to coat the butter in flour, then using your hands break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Continue rubbing the butter into the dry ingredients until the mixture resembles fine breadcrumbs and no large pieces of butter remain. Beat the eggs in a small bowl and pour over the flour mixture. Stir in with a fork until the dough begins to hold together but still appears somewhat dry. Dust a work surface with flour and scrape the dough out onto it. Press together and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
  2. To mix the dough in a food processor, combine the dry ingredients in the work bowl fitted with a metal blade. Pulse 3 times at 1 second intervals. Cut the butter into pieces and add to the work bowl. Process, pulsing repeatedly at 1 second intervals, until the mixture is fine and powdery, resembling fine breadcrumbs, and no large pieces of butter remain, about 15 pulses in all. Add the eggs to the work bowl and pulse 10 times or so, until the dough forms a ball. Dust a work surface with flour and scrape the dough out onto it. Press together and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
  3. Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disks between 2 pieces of plastic wrap and press into a 6" circle. Refrigerate the dough until form, or you are ready to use it, at least 1 hour.
Variations
  • Spiced Dough. Add 1/2 tsp ground cinnamon, 1/4 tsp freshly grated nutmeg, and 1/4 tsp ground cloves to the dry ingredients before mixing in the butter. Double the quantities for the two-crust recipe.
  • Cocoa Dough. Add 2 tbsp sifted cocoa powder to the dry ingredients before mixing in the butter. Double the quantities for the two-crust recipe. If the dough seems dry after adding the eggs, add 1-2 tsp of water, no more.
Storage
  • Keep the dough in the refrigerator up to 2 days, or freeze it double wrapped in plastic.
See decorative pie edge tutorial


Posted by Victoria on August 25, 2004 11:36 AM to Gourmet Greatrix