Sweet Pastry Dough

I make the pies for our extended family Thanksgiving dinner.  How many I make varies from year to year but let's just say I make a lot of pies.  Breaking the work down into separate components is how I get so many pies done in a short amount of time.  And who doesn't need a little extra time when they are making a whole Thanksgiving dinner?  I posted a basic pie crust recipe a while ago.  You can find it here.  Today I am posting a wonderful little Sweet Dough Pastry that tastes a bit like a shortbread cookie.  I am making a pear and nut (your choice of nut) tart this year and this is the crust.  You can use it in regular pie pans as well. This is part one of the Pear and Nut Tart recipe.

 Make your crust a few days early and put the pastry in the refrigerator.  Sometimes I roll them out and put the whole pan in the fridge or freezer.  If you have the room, it will save you from having to roll crusts out Thanksgiving day.  All you have to do the day you need it is fill and bake.  Now that a time-saver.

Sweet Pastry Dough

Makes two 10-inch tarts or one bottom and top crust of pie

2 cups all-purpose flour (spooned and leveled)

1/3 cup of sugar

1/2  teaspoon of baking powder

¼ teaspoon of salt

8 tablespoons (1 stick) unsalted butter (cut into 8 pieces)

2 large eggs

To mix the dough by hand:

Whisk the dry ingredients together. Cut the butter into the dry ingredients until the mixture is powdery. Add the eggs and use a fork to break them up. Toss them into the four until the dough is almost completely mixed. Invert the dough onto a floured work surface and gently knead it into a mass.

To mix the dough in a food processor:  

Combine the dry ingredients and the butter in the bowl and pulse it a few times. Add the butter and pulse again until the dough forms ball.  Invert it onto a floured work surface.

Divide the dough in half, and then flatten each half into a disc. Roll them out immediately or wrap them in plastic and refrigerate for up to 3 days. This dough may also be frozen.

Pear and Nut Tart recipe coming.  I'll be posting part 2 so stay tuned.