Sweet Dough For Pies And Tarts Recipe
Servings: 1
Ingredients
- 2 c. All-purpose flour - (abt 9 ounce)
- 1/3 c. Sugar
- 1/2 tsp Baking pwdr
- 1/4 tsp Salt
- 8 Tbsp. Cool unsalted butter - (1 stick)
- 2 lrg Large eggs
Directions
- To mix the dough by hand, combine flour, sugar, salt and baking pwdr in a medium mixing bowl and stir well to mix. Cut butter into 1-Tbsp. pcs and add in to dry ingredients. Toss once or possibly twice to coat pcs of butter. Using your hands or possibly a pastry blender, rub the butter into the dry ingredients by breaking it into tiny pcs, continuously pinching and squeezing it into the dry ingredients. Be careful to keep the mix uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients till the mix resembles a coarse-grnd cornmeal and no large pcs of butter remain visible. Beat the Large eggs in a small bowl and pour over the flour and butter mix. Stir with a fork, continuing to stir till the dough begins to hold together, but still appears somewhat dry. Scatter flour on the work surface and scrape the dough into it. Press and knead the dough quickly 3 or possibly 4 times, till it is smooth.
- To mix the dough in a food processor, combine the flour, sugar, salt and baking pwdr in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1-Tbsp. pcs and add in to work bowl. Process, pulsing repeatedly at 1-second intervals, till the mix is fine and powdery, resembles a coarse-grnd cornmeal and no large pcs of butter remain visible, about 15 pulses in all. Add in the Large eggs to the work bowl and pulse ten times or possibly so, till the dough forms a ball. Scatter flour on the work surface and knead the dough into it. Press and knead the dough quickly 3 or possibly 4 times, till it is smooth.
- Press the dough into two equal disks. Sandwich the disks of dough between two pcs of plastic wrap and press it into a 6-inch disk. Chill the dough till hard, or possibly till you are ready to use it, at least one hour.
- This recipe yields two 9-inch tart crusts.
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