Sweet Pie Dough
Sweet Pie Dough | Add a touch of sweetness to your pie crust with this easy to make Sweet Pie Dough recipe. With just a hint of sweetness the sugar only enhances the dough flavor without taking away from the pie filling. Before you go on I must let you know….this is just a recipe. Since the Sweet Pie Dough can be used in many different types of pies or pastries the baking time will vary with each recipe.
I used this dough to make a fresh fruit tart and it was delicious. Instead of a graham cracker crust for your cheesecake try something new and make it with Sweet Dough. This recipe makes enough for two pies. Use half and freeze the rest for later. Or…. make a big slab pie or cobbler!
Sweet Pie Dough
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar
- 1/3 cup shortening
- 1/3 cup unsalted butter
- 4 tablespoons cold water
Instructions
- In the bowl of a food processor; add the flour, salt and sugar.
- Pulse a couple of time to combine.
- Add the shortening and butter; pulse to break them up.
- In a slow stream add the cold water.
- Stop mixing when the dough comes together.
PIE RECIPES
TRIPLE BERRY COBBLER 2. CHERRY CUPCAKE PIE 3. MINI PUMPKIN PIE TARTS
Looking for a pie crust recipe that has 3 eggs in it.
Hi Jeanie, I’ve never heard of adding eggs to pie dough. Maybe google can help….. 😉
Hello, i’m from Holland but i can’t find what the 1/3 cup shortening is. Is there an other name for it? Or can you tell me what purpose it has?
Hi Lotte, The product is called vegetable shortening. It is a fat that will stay solid at room temperature. The purpose for the shortening in this recipe is to keep the dough from being elastic and make the pastry crumbly.
Do you chill the dough before you roll it out?
Hi Susan, You don’t have to but I have found that working with chilled dough is far easier then room temperature.
I added more then four. Table spoons of water did I miss it up or will it still turn great please explain thanks MS.j?
Hi Val, If the dough is too soft just add a bit more flour.
If I don’t have a good processor what else could I use .
Hi Tanya, use whatever tool you would normally use to make pie dough….a fork and knife or a pastry cutter.
Years ago my Grandmother made sweet dough pies in various forms and sizes. The one I best remember was a syrup filling that I have yet to find anywhere. This was not a syrup cake but a pie with dark filling made from cane syrup and other unknown ingredients. After baking the filling did not flow out after the initial bite but was soft but firm.
Anyone have information on the subject?
Hi Chuck, that sounds something like a pecan pie but instead of using corn syrup cane syrup was used. Hopefully someone here can help you!
Steens syrup pie! My grandmother also made this! Yummmm! I found a recipe online. Just googled steens syrup pie!
Thanks Amy for the help! ♥
Could it be Shoofly Pie? Molasses center with a crumb topping? Pennsylvania Dutch recipe.
I’m making mini fruit tarts with pastry cream. Do I need to grease the tart shells so my crusts will release easily? I dont want to leave them in the metal tins
Hi Patricia, I think there is enough butter and shortening so that your pies should easily release.
tried this recipe for fruit tarts and I must say it is the best I have ever made….crisp, tender, browns beautifully and just plain great!!!
Hi Janet! I’m so glad you enjoyed the recipe.
Can I substitute coconut oil for the shortening?
Sure Jacquee.
I used this recipe to make peach hand pies! It was delicious…that perfect, flaky pie crust with a sweet hint that really complimented the fresh peach pie filling I made!
That’s wonderful Katelyn. Thanks for sharing!♥