DIY Sweet Dough for Pies
A basic sweet pie crust perfect for sweet desserts with detailed instructions.
Yield
6 servingsPrep
20 minCook
0 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
all-purpose flour
|
|
| ¼ | cup |
sugar
|
|
| ¼ | teaspoon |
baking powder
|
|
| ⅛ | teaspoon |
salt
|
|
| 4 | tablespoons |
butter
cold |
|
| 1 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
|
|
| 1.3 | ml |
baking powder
|
|
| 0.6 | ml |
salt
|
|
| 6E+1 | ml |
butter
cold |
|
| 1 | large |
eggs
|
|
Directions
To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium 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.
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.
If it's warm, wrap the dough in plastic wrap and let rest in the refrigerator for ½ hour or more.
Press into a pie shell, tart shell or roll out as desired to use in your favorite recipe.
