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Sweet Dough For Pies | Cook Books » Baker's Dozen

Sweet Dough For Pies


Serving Size : 1
Ingredients
for prepare Sweet Dough For Pies
:
Amount Measure Ingredient - Preparation Method
ONE CRUST PIE, ABOUT 10 OUNCES about 10 ounces
DOUGH dough:
sweet dough for pies
1 1/4 cups all purpose bleached flour
1/4 cup sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons cold unsalted butter - (1/2 stick)
1 large egg
TWO CRUST PIE, ABOUT 1 1/4 POUNDS about 1 1/4 pounds
DOUGH dough:
sweet dough for pies
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 - (1 stick)
2 large eggs
recipe Sweet Dough For Pies

To mix the dough by hand,
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combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well
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to mix. Cut butter into 1 tablespoon pieces and add to dry
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ingredients. Toss once or twice to coat pieces of butter. Then using your hands or
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a pastry blender, break the butter into tiny pieces and pinch and
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squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the
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ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse
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ground corn meal and no large pieces of butter remain visible. Beat the egg(s) in

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a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins
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to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on
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the work surface and scrape the dough out onto it. Press and knead
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the dough quickly 3 or 4 times, until it is smooth and uniform.
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To mix the dough in the food processor, combine flour, sugar, salt and baking powder
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in work bowl fitted with metal blade. Pulse 3 times at 1second
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intervals to mix. Cut butter into 1tablespoon pieces and add to work bowl. Process, pulsing repeatedly at
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1second intervals, until the mixture is fine and powdery, resembles a coarse ground cornmeal and
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no large pieces of butter remain visible, about 15 pulses in all. Add the egg(s) to the work
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bowl and pulse ten times or so, until the dough forms a ball. Scatter a teaspoon of

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flour on the work surface and scrape the dough out onto it. Press and knead the

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dough quickly 3 or 4 times, until it is smooth and uniform. Press the dough into a disk (two equal
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disks for the larger amount of dough). Sandwich the disk(s) of dough between two
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pieces of plastic wrap and press it into a 6 inch circle. Refrigerate the
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dough until firm, or until you are ready to use it, at least 1
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hour. Storage: Keep the dough in the refrigerator up to two days, or freeze it doublewrapped in plastic. Because the
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dough is thin, it will defrost quickly at room temperature when you intend to use
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it. Variations: SPICE CRUST: Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon each freshly grated

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nutmeg and ground cloves to the dry ingredients before mixing in the butter. Double the quantities for the 2 crust
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recipe. COCOA DOUGH: Add 2 tablespoons sifted non alkalized cocoa powder to the dry
Sweet Dough For Pies
ingredients before mixing in the butter. Double the quantities for the 2 crust recipe. If the dough seems dry
Sweet Dough For Pies
after adding egg(s), add a teaspoon or two of water, no more. Yield:
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One 9 inch pie






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