This sweet dough is perfect for fruit pies, tarts, and hand pies. The addition of sugar and baking powder creates a tender, slightly cake-like texture that complements both sweet and savory fillings. Made with simple pantry staples like flour, butter, and eggs, this dough is versatile and easy to prepare. It can be made by hand or in a food processor for convenience. Chill the dough before rolling to ensure it holds its shape and bakes up flaky and golden. Ideal for weekend baking or special occasions, this recipe delivers consistent results every time.
Sweet Dough For Pies
Description
This sweet dough is perfect for fruit pies, tarts, and hand pies. The addition of sugar and baking powder creates a tender, slightly cake-like texture that complements both sweet and savory fillings. Made with simple pantry staples like flour, butter, and eggs, this dough is versatile and easy to prepare. It can be made by hand or in a food processor for convenience. Chill the dough before rolling to ensure it holds its shape and bakes up flaky and golden. Ideal for weekend baking or special occasions, this recipe delivers consistent results every time.Ingredients
Directions
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Combine flour, sugar, salt, and baking powder in a medium mixing bowl and stir well to mix.
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Cut cold butter into 1 tablespoon pieces and add to the dry ingredients.
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Toss the butter pieces once or twice to coat them with flour.
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Using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients.
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Occasionally reach down to the bottom of the bowl to mix all ingredients evenly.
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Continue rubbing the butter into the dry ingredients until the mixture resembles coarse ground corn meal and no large pieces of butter remain visible.
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Beat the egg in a small bowl and pour it over the flour and butter mixture.
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Stir with a fork until the dough begins to hold together but still appears somewhat dry.
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If the dough seems dry after adding the egg, add a teaspoon or two of water, no more.
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Scatter a teaspoon of flour on the work surface and scrape the dough out onto it.
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Press and knead the dough quickly 3 or 4 times until it is smooth and uniform.
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Press the dough into a disk.
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Sandwich the disk of dough between two pieces of plastic wrap and press it into a 6-inch circle.
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Refrigerate the dough until firm, or until you are ready to use it, for at least 1 hour.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 438.8kcal
- % Daily Value *
- Total Fat 12.9g20%
- Saturated Fat 7.8g39%
- Cholesterol 32.2mg11%
- Sodium 655.1mg28%
- Total Carbohydrate 72.1g25%
- Dietary Fiber 2.0g8%
- Sugars 15.2g
- Protein 7.6g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To mix in a food processor: Combine flour, sugar, salt, and baking powder in the work bowl fitted with a metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1 tablespoon pieces and add to the work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembling coarse ground corn meal with no large pieces of butter visible, about 15 pulses in all. Add the egg to the work bowl and pulse ten times or so until the dough forms a ball. Scrape the dough out onto a lightly floured surface and knead briefly.
Storage: Keep the dough in the refrigerator for up to two days, or freeze it double-wrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it.
Variations: For 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. For Cocoa Dough, add 2 tablespoons sifted non-alkalized cocoa powder to the dry ingredients before mixing in the butter.
To make double the quantity for a 2-crust pie: Use 2 1/2 cups all-purpose bleached flour, 1/2 cup sugar, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 8 tablespoons cold unsalted butter, and 2 large eggs.
