Sweet Dough for Pies And Tarts - BigOven 125570
Sweet Dough for Pies And Tarts

Sweet Dough for Pies And Tarts

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Sweet Dough for Pies And Tarts"

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Try this Sweet Dough for Pies And Tarts recipe, or contribute your own. "Life5" and "Lifetime tv" are two tags used to describe Sweet Dough for Pies And Tarts.

"this recipe was so good, it needed a photo, thanks for sharing, CCheryl"

- CCheryl

Ingredients

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2 lg Eggs
FOR A TWOCRUST PIE
1/4 ts Baking Powder
8 tb unsalted butter; Cold
FOR A ONECRUST PIE
3 tb Sugar
1/8 ts Salt
1 c All-purpose bleached flour
1/3 c Sugar
1 lg Egg
2 c All-purpose bleached flour
1/4 ts Salt
4 tb unsalted butter; Cold
1/2 ts Baking Powder

Original recipe makes 1

Servings  

Preparation

1. 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 Tbsp. pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. 2. Using your hands or a pastry blender, rub the butter into the dry ingredients by breaking it into tiny pieces, continuously pinching and squeezing it into the dry ingredients. Be careful to keep the mixture uniform by occasionally reaching down to th e bottom of the bowl and mixing all the ingredients evenly together. 3. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. 4. Stir in with a fork, continuing to stir until the dough begins to hold together, but still appears somewhat dry. Scatter flour on the work surface and scrape the dough onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth. 5. 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 1-second intervals to mix. Cut butter into 1-Tbsp. pieces and add to work bowl. 6. Process, pulsing repeatedly at 1-second 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. 7. Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball. Scatter flour on the work surface and scrape the dough onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth. 8. 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 disk. Refrigerate the dough until firm, or until you are ready to use it, at l east 1 hour. Copyright credit: Nick Malgieri 1993 ? 1996 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK

Verified by stevemur

This dough makes great tarts, thanks for sharing, CCheryl photo by CCheryl CCheryl

Calories Per Serving: 6884 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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this recipe was so good, it needed a photo, thanks for sharing, CCheryl
CCheryl 4 years ago
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