Homemade Sweet Dough for Pies
A basic pie crust recipe for sweet pies.
Yield
12 servingsPrep
40 minCook
0 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
, bleached |
|
| ⅓ | cup |
sugar
|
|
| ½ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 8 | tablespoons |
butter
cold, cut into 8 pieces |
|
| 2 | large |
eggs
large |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
, bleached |
|
| 79 | ml |
sugar
|
|
| 2.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 1.2E+2 | ml |
butter
cold, cut into 8 pieces |
|
| 2 | large |
eggs
large |
|
Directions
In a food processor, combine flour, sugar, salt and baking powder in bowl fitted with metal blade.
Pulse 3 times at 1-second intervals to mix.
Add butter to work bowl and pulse about 15 times until mixture is fine and powdery and resembles coarse ground cornmeal and no large pieces remain.
Add the eggs and pulse ten times or so, until the dough forms a ball.
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.
Press the dough into 2 equal disks.
Sandwich the disks of dough between two pieces of plastic wrap and press into a 6-inch circle.
Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
Makes enough for two pie shells or one double-crust pie shell.
