*  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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