Sweet Dough For Pies

* Exported from MasterCook *

SWEET DOUGH FOR PIES

Recipe By : BAKERS' DOZEN (NICK MALGIERI) SHOW #BD1A18
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
One crust pie -- about 10 ounces
dough:
1 1/4 cups all purpose bleached flour
1/4 cup sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons cold unsalted butter -- (1/2 stick)
1 large egg
Two crust pie -- about 1 1/4 pounds
dough:
2 1/2 cups all purpose bleached flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons cold unsalted butter -- (1 stick)
2 large eggs

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.
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.
Add the egg(s) to the work bowl 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 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.
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.
Variations:
SPICE CRUST:
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.
COCOA DOUGH:
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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