Simple Sweet Pie Dough
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
4
45 minutes
Prep time
15 minutes
Marinade/Proof time
30 minutes
This recipe draws inspiration from classic French pastry techniques, where sweet doughs are used for tarts and pies. The delicate balance of flour, fat, and sugar creates a beautiful flaky texture that's ideal for encasing seasonal fruits. Its simplicity aims to empower home bakers to create their own delicious desserts without the complexity often associated with pastry making. This basic dough can serve as a canvas for countless sweet fillings, pairing well with fresh fruits and custards.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
-
250 grams plain flour (sifted)
-
125 grams unsalted butter (cold and diced)
-
50 grams icing sugar (sifted)
-
1 large egg yolk (lightly beaten)
-
2 tablespoons cold water (adjust as necessary for moisture)
Instructions
- 1. Prepare the Ingredients: Collect all ingredients needed for the pie dough and make sure the butter is cold and diced. This helps create a flakier crust.
- 2. Mix Dry Ingredients: In a mixing bowl, combine the sifted plain flour and icing sugar. Use a wooden spoon or spatula to gently mix these dry ingredients together until well combined.
-
3.
Add Butter:
Add the cold diced butter into the bowl with the flour mixture. Using your fingers, rub the butter into the dry ingredients until the mixture resembles coarse crumbs (like breadcrumbs).
Make sure the butter remains cold to keep the texture flaky.
- 4. Incorporate Egg Yolk: Make a small well in the centre of the butter-flour crumb mixture. Pour in the lightly beaten egg yolk. Mix gently, folding the mixture together until it begins to come together.
-
5.
Add Cold Water:
Gradually add the cold water, one tablespoon at a time, mixing gently until the dough starts to form. You may not need all the water. Stop adding when the dough holds together but is not sticky.
Avoid over-mixing which can make the dough tough.
- 6. Form the Dough: Turn the dough out onto a lightly floured surface. Shape it into a ball and then flatten it into a disc. Wrap it tightly in plastic wrap or baking paper.
- 7. Chill the Dough: Refrigerate the wrapped dough for at least 30 minutes. This helps in firming up the butter and makes it easier to roll out.
-
8.
Prepare to Roll Out:
After the chilling period, take the dough out of the fridge. Leave it to sit for a few minutes to soften slightly before rolling it out.
Make sure it’s not too soft; it should still be firm yet pliable.
-
9.
Roll Out the Dough:
On a lightly floured surface, use a rolling pin to roll out the dough to approximately 3-5mm thick. Ensure it is large enough to fit your pie dish or tart pan.
Keep the surface floured to prevent sticking and rotate the dough as you roll.
-
10.
Prepare for Baking:
Transfer the rolled dough to the pie dish or tart pan, pressing it gently into the sides. Trim any excess from the edges. You are now ready to fill and bake your pie according to your chosen recipe!
Don’t stretch the dough; it should fit naturally into the dish.
Tips and Variations
- Use different types of sweeteners like brown sugar for a slightly different flavour.
- If you want a richer flavour, try adding a pinch of vanilla extract to the dough when mixing in the egg yolk.
- You can make the dough ahead of time. Store it wrapped in the fridge for up to 3 days or freeze for up to 3 months.
Equipment Required
Suggested Pairings
Sides
Drinks
-
The refreshing tang of lemonade complements the sweetness of fruit pies beautifully.
-
A light Chardonnay pairs well with the sweetness of fruit tarts, enhancing the overall experience.