Pie Dough 2

This pie dough is great for sweet pies or tarts. It is easy to roll out and is a surprisingly simple and quick dough to make.  It doesn’t have shortening…just butter…so I guess you could say it’s better for you…but it’s still pie dough!

2 cups all-purpose flour                            $0.30

1/4 cup sugar                                                 $0.10

1 teaspoon baking powder                        $0.02 (free-ish)

1/2 teaspoon salt                                          $free-ish

6 tablespoons butter,cold (3/4 stick)  $0.26

1 large egg                                                        $0.11

1 large egg yolk                                              $0.11

1 tablespoon water                                       $free

          Total Cost for Pie Dough:                 $0.90!

Combine 1 3/4 cup flour, sugar, baking powder, and salt in the bowl of the food processor fit with the steel blade. Pulse to blend.

Add butter in small pieces and pulse until the mixture is fully mixed and crumbly (you shouldn’t see any big pieces of butter).
Add the egg, yolk, and water. Pulse repeatedly until the dough forms a ball.

Turn the dough out onto a floured surface and sprinkle flour to coat. Shape into a ball, place dough in a small bowl, cover with plastic wrap, and refridgerate for 30 minutes to 1 hour (this is an important step that makes the dough much easier to roll out). You can store the dough this way for up to 3 days….so this is easy to make ahead!

You can use this dough for Desert Turnovers, Pies, Tarts…anything you want!

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