Sweet Dough for Pies Recipe

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Sweet Dough for Pies
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Ingredients:

  • 1/4 cup sugar
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 4 tbsp (1/2 stick) cold unsalted butter
  • 1 large egg
  • 1/2 cup sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 8 tbsp (1 stick) cold unsalted butter
  • 2 large eggs

Directions:

  1. To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium
  2. Mixing bowl and stir well to mix. Cut butter into 1 tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. 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.
  3. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
  4. To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1second intervals to mix. Cut butter into 1tablespoon pieces and add to work bowl. 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.
  5. Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball.
  6. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
  7. Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6 inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
  8. Storage: Keep the dough in the refrigerator up to two days, or freeze it doublewrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it.
  9. Variations:
  10. SPICE CRUST:
  11. 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. Double the quantities for the 2 crust recipe.
  12. COCOA DOUGH:
  13. Add 2 tablespoons sifted non alkalized cocoa powder to the dry ingredients before mixing in the butter. Double the quantities for the 2 crust recipe. If the dough seems dry after adding egg(s), add a teaspoon or two of water, no more.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1333 Kcal (5581 kJ)
Calories from fat 1118.05 Kcal
% Daily Value*
Total Fat 124.23g 191%
Cholesterol 385.93mg 129%
Sodium 140.04mg 6%
Potassium 157.19mg 3%
Total Carbs 49.95g 17%
Sugars 9.8g 39%
Dietary Fiber 1.57g 6%
Protein 8.88g 18%
Vitamin A 1.5mg 50%
Iron 3mg 17%
Calcium 71.5mg 7%
Amount Per 100 g
Calories 579.35 Kcal (2426 kJ)
Calories from fat 485.92 Kcal
% Daily Value*
Total Fat 53.99g 191%
Cholesterol 167.73mg 129%
Sodium 60.87mg 6%
Potassium 68.32mg 3%
Total Carbs 21.71g 17%
Sugars 4.26g 39%
Dietary Fiber 0.68g 6%
Protein 3.86g 18%
Vitamin A 0.7mg 50%
Iron 1.3mg 17%
Calcium 31.1mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 36.7
    Points
  • 38
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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