---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Sweet Dough for Pies
  Categories: Pies, Bakery
       Yield: 1 servings
  
            One crust pie; about 10 ozs
            Dough:
   1 1/4 c  All purpose bleached flour
     1/4 c  Sugar
     1/4 ts Baking powder
     1/8 ts Salt
       4 tb Cold unsalted butter; (1/2
       1    )
       1 lg Egg
            Two crust pie; about 1 1/4
            Pounds
            Dough:
   2 1/2 c  All purpose bleached flour
     1/2 c  Sugar
     1/2 ts Baking powder
     1/4 ts Salt
       8 tb Cold unsalted butter; (1 sti
            -ck)
       2 lg Eggs
  
   Recipe by: BAKERS' DOZEN (NICK MALGIERI) SHOW #BD1A18 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:
   
   ===============   Reply   54 of Note    1 =================
   
   Board:      FOOD BB Topic: FOOD SOFTWARE Subject: Z- TVFN (59)
   
   To:     TMVM93B    SHARON KLINGER        Date:    11/07 From: TMVM93B
   SHARON KLINGER        Time:     1:08 PM
  
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