Sweet Dough Pie Crust

It ‘s a basic sweet dough perfect crust for dessert filling.

This is butter sweet sugar dough I use for almost desert pie chocolate pie, sugar pie, pumpkin pie, fruit pie. the dough very simple only a few ingredients and flavour can be add to the dough up to your taste. I like to add spice like cinnamon to the dough for my pumpkin pie or cardamom apple pie and so on. So yummy!

The dough can be prepare a day before, roll out shape into mold and bake on the next day or keep the dough in the fridge for one week or freezer for one month.

Supplies:

• Mixing bowl medium size or stand mixer

• Spatula

• Rolling pin

• Scale

• tart mold or pie tin

• silicone matt

Sugar Dough

Ingredients: 

• 400g Flour

• 200g Butter

• 200g sugar

• 2g Baking powder/ ½ tsp

• 2 Eggs

Steps:

1. In a mixing bowl, combine flour, salt, baking powder, sugar, and butter using your hands or a food processor. Limit processor pulses or break butter into fine crumbs manually.

2. Add eggs and mix until dough forms; divide and wrap it in half, then chill in the fridge for 30 minutes.

3. Roll the dough to 1/8 inch thickness, matching the tart mold's size; use a fork or docking to prevent air bubbles.

4. Chill the pie shell; then bake at 350F for 15-20 minutes or until golden.

Crumbs butter into flour mixture

Tips: 

1. Use quality ingredients: high-quality flour, and real butter make a big difference.

2. Don't over mix: Mix wet and dry ingredients separately, then gently combine.

3. Gentle shaping: Handle dough gently to prevent tearing.

4. Even baking: Bake at 350°F (180°C), adjusting time based on dough size.

Common Issues:

1. Dough too sticky: Add more flour or reduce liquid.

2. Dough too dry: Increase liquid or add more butter.