Sweet Pie Dough Recipe Best Health Canada Magazine
Step 1. Into a bowl sift together flour, baking powder, and salt. In bowl of a standing electric mixer beat butter, shortening, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating.
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Classic Cajun Dessert! Rich, creamy custard baked in a sweet dough crust that has been a favorite of mine and my family. My Mom and Grandma would make this.
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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.
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Put the flour, sugar, baking powder and salt in the bowl of a food processor. Pulse a couple of times to mix. Cut the butter into small pieces and drop into the food processor. Pulse until the butter is combined and the mixture crumbly. Add the egg and egg yolk and pulse until combined. Drizzle in the half and half or milk and blend until the.
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directions. Dough:. In mixing bowl beat sugar and butter until light and fluffy. Add eggs and whichever flavorings you choose, mixing well. Combine baking powder and flour and slowly add to butter mixture beating until combined. Divide dough into two discs and wrap in waxed paper. Refrigerate for 2 hours. Remove one disc at a time and roll.
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Directions: To make the dough, in a medium bowl, stir together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer, beat together the butter, shortening and granulated sugar on high speed until light and fluffy, about 5 minutes. Beat in the egg, milk and vanilla, and then add about half of the flour mixture, beating.
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Chill dough, wrapped in plastic wrap, until firm, about 3 hours. Roll out 1 piece of dough between 2 sheets of plastic wrap into 12-inch rounds (about 1/8 inch thick). Cut out rounds with a 5-inch round cutter, sandwiching each round between 2 squares (6 inch size) of wax paper, and stack on a baking sheet.
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Mix the Dough. In a medium bowl, whisk together flour, sugar, and salt. Using a pastry cutter, fork, or your fingers ( my personal choice ), work the cold shortening into the flour mixture until the texture resembles that of strudel crumble. Add grated or cut ice-cold butter to flour mixture.
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Cream the butter, sugar and salt together until light and fluffy (approximately 2 - 3 minutes). Scrape the sides of the bowl occasionally. Add the flour and mix on low speed for 10 seconds. Scrape the side of the bowl and mix for an additional 10 seconds. The dough will look crumbly at this point.
Sweet Pie Dough
Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into 3-inch squares. Spoon about 2 teaspoons of pie filling into the center of each square and fold over to form a triangle. Pinch seams to seal or press with the tines of a fork. Place at least 2 inches apart on a greased baking sheet. Brush with egg white.
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The dough is soft and slightly sticky. Form dough into a ball, wrap in plastic and refrigerate for at least one hour before using. This dough recipe makes 3 9-inch pie crusts, a couple dozen hand pies or lots of tea cakes. Add your favorite filling; sweet potato, custard or fig. Bake at 350 degrees until crust is golden brown.
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Preheat the oven to 400ºF. Remove the dough from the refrigerator. On a surface sprinkled lightly with flour, roll out the dough to approximately ¼-inch thick. With a 5-inch plate as a guide, cut out 4 dough circles. Spoon 3 or 4 tablespoons of the blackberry filling into the center of each pie dough.
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Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs.
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Instructions. In the bowl of a food processor; add the flour, salt and sugar. Pulse a couple of time to combine. Add the shortening and butter; pulse to break them up. In a slow stream add the cold water. Stop mixing when the dough comes together.
Sweet Pie Dough
On a well-floured surface, roll Sweet Dough into a 13-inch circle; transfer to a 10-inch deep-dish pie plate. Add half-and-half mixture, and fold remaining dough over onto the half-and-half mixture. Bake until crust is golden brown, about 25 to 30 minutes. Let pie cool to room temperature, then refrigerate 4 hours before slicing.
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Looking for the perfect sweet dough recipe for your pies and tarts? This cookie-like, tender dough is versatile, holds it's shape well, and is easy to work w.
