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Name: Sweet Dough for Pies And Tarts
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 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

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Sweet Dough for Pies And Tarts

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

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

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

Nutrition

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Serving Size: 1 Serving (1769g)
Recipe Makes: 1

Calories: 6884
Calories from Fat: 3849 (56%)

Amt Per Serving		% DV

	Total Fat 427.7g	570 %
	Saturated Fat 251.2g	1256 %
	Monounsaturated Fat 116.9g
	Polyunsanturated Fat 23.2g
Cholesterol 3303.5mg		1016 %
Sodium 1102.2mg		38 %
Potassium 1360.1mg		36 %
Total Carbohydrate 659.1g		194 %
	Dietary Fiber 12.7g	51 %
	Sugars, other 646.4g
Protein 119.6g		171 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6884

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