Courtesy: Nick Malgieri's "Pastry"
This is the same recipe as my sweet dough from BAKE! and several other books that I've been using successfully for over thirty years and have taught to thousands of people. I thought of doing something different just for the sake of having something new but then decided that the ease of preparation and handling, plus the tender quality of this dough after baking, can't be improved upon. Below are the food processor instructions, and after the recipe, you'll find instructions for working by hand and for using a stand mixer.
Makes enough for 2 single-crusted pies or tarts or 1 double-crusted pie
2 cups/270 grams unbleached all-purpose
flour (spoon into dry-measure cup and level)
1/3 cup/65 grams sugar
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
8 tablespoons/1 stick/112 grams unsalted
butter, chilled and cut into 12 pieces
2 large eggs
1. Combine the flour, sugar, baking powder, and salt in the bowl of a food processor; pulse several times at 1-second intervals to mix.
2. Add the butter and pulse again until the butter is finely mixed throughout the dry ingredients and no visible pieces remain.
3. Use a fork to beat the eggs enough to break them up, and add to the bowl. Pulse again until the dough almost forms a ball; avoid pulsing too much or the dough might become too soft.
4. Invert the dough onto a lightly floured work surface and gently knead together 3 or 4 times to make it smooth.
5. Divide the dough into 2 pieces, form them into disks, and wrap each in plastic. Chill for a couple of hours before rolling.
6. Before rolling the dough, place it on a floured surface and gently knead until smooth and malleable. Form into a disk again before beginning to roll.
This dough keeps well in the refrigerator for up to 3 days.
To mix the dough by hand, stir the dry ingredients together in a medium mixing bowl. Add the butter and use your fingertips to rub the butter into the dry ingredients, occasionally using your hands to scrape the bottom of the bowl and incorporate any unmixed flour. Once the butter is finely mixed throughout and no visible pieces of butter remain, use a fork to beat the eggs to break them up; add them to the bowl. Use the fork to scrape up from the bottom of the bowl and incorporate the eggs. You can also stir with the fork while using the other hand to move the bowl back and forth on the work surface. Once the dough starts holding together, continue with step 4.
To mix the dough in a stand mixer, combine the dry ingredients in the mixer bowl and place on the mixer fitted with the paddle attachment. Mix on the lowest speed for a few seconds, then add the butter and mix until it begins to break down into smaller pieces, about 30 seconds. Stop and scrape the bowl and beater, then repeat 30 seconds of mixing, followed by stopping and scraping, until the butter is finely worked into
the dry ingredients and no visible pieces remain. Whisk the eggs to break them up; add to the bowl and mix again on the lowest speed until the dough begins to hold together, then continue with step 4.
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