← Back to Search Results
 Sweet Pastry Dough

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I like to use this as an all-purpose tart and pie dough. It works equally well both when you want to bake the raw dough with a filling in it and also as a fully baked empty crust for a creamy or mousselike filling. Though the dough is very low in fat, a bit of sugar helps to tenderize it. Also the presence of the baking powder does several things: First, the leavening action makes the dough fairly light and prevents toughness. Second, baking powder helps the dough to bake through on the bottom, thus avoiding a soggy, underbaked bottom crust, the greatest nightmare of pie and tart baking. Best of all, this dough takes about 5 minutes to make, from when you begin to measure the flour to wrapping it in plastic. The food processor does all the work.

Yield: Makes about 9 ounces of dough, enough for a 9- or 10-inch tart or a single 9-inch piecrust, about 8 servings

Ingredients

  • 1 cup all-purpose flour (spoon flour into dry-measure cup and level off)
  • 3 tablespoons sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 tablespoons unsalted butter, cold and cut into 6 pieces
  • 1 large egg
  • 1 tablespoon cold water

Directions

1. Combine all the dry ingredients in the bowl of a food processor fitted with the metal blade. Pulse 3 or 4 times to mix.

2. Add the butter and pulse about 10 or 12 times to mix the butter in finely.

3. Add the egg and water and pulse repeatedly until the dough forms a ball.

4. Invert the bowl to a lightly floured work surface and carefully remove the blade.

5. Form the dough into a disk and wrap it in plastic.

6. Refrigerate the dough for several hours or up to 3 days. You may also roll out the dough immediately; it will be a little soft but entirely capable of being rolled.

7. Before you use the refrigerated dough, unwrap it and place it on a floured work surface. Gently knead the dough to render it malleable, then form it into a disk again before rolling.


© 2006 Nick Malgieri and David Joachim
 

Nutritional Information

Nutritional information is provided by the author.

Per serving: 119 calories, 5 g total fat (38% of calories), 3 g saturated fat, 3 g protein, 16 g carbohydrates, 0 g fiber, 38 mg cholesterol, 107 mg sodium

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
nigella-express Nigella Express
by Nigella Lawson
baked-explorations Baked Explorations
by Matt Lewis
cook-with-jamie Cook with Jamie
by Jamie Oliver
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
desserts-4-today Desserts 4 Today
by Abby Dodge
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
mom-a-licious Mom-a-Licious
by Domenica Catelli
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?