Best 9 Sweet Pastry Dough For Custard Pie Recipes

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Indulge in the delightful world of sweet pastry dough, the perfect foundation for a variety of delectable treats. In this culinary journey, we present three irresistible recipes that showcase the versatility of this culinary canvas. From the classic Custard Pie, a harmonious blend of creamy custard encased in a flaky crust, to the tantalizing Apple Turnover, bursting with the sweet-tart flavor of apples, and the delectable Cherry Hand Pies, a handheld delight filled with juicy cherries, each recipe promises a unique taste experience. Prepare to embark on a baking adventure, transforming simple ingredients into extraordinary culinary creations.

Let's cook with our recipes!

FLUFFY SWEET POTATO CUSTARD PIE



Fluffy Sweet Potato Custard Pie image

My grandmother made this dessert for us every Thanksgiving and Christmas. She passed the recipe to me and I started bringing the pies to parties at work. Feel free to add sweetened whipped cream and sprinkle on additional nutmeg for extra appeal. The secret to a perfect pie is to take no shortcuts. Soften, don't melt the butter and blend, blend, blend! -Valerie Lockett, Tumwater, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 2 pies (8 servings each).

Number Of Ingredients 9

Pastry for two single-crust pies (9 inches)
2 cups mashed cooked sweet potatoes (about 2 medium)
1/2 cup butter, softened
1 cup sugar
1 tablespoon all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
6 large eggs, separated
1 cup whole milk

Steps:

  • Preheat oven to 350°. On a lightly floured surface, roll dough into two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim crust to 1/2 in. beyond rim of plates; flute edges., In a large bowl, beat potatoes and butter until blended. Beat in sugar, flour, vanilla and nutmeg. Add egg yolks, one at a time, beating until blended. Add milk; beat well. With clean beaters, beat egg whites until stiff peaks form. Fold into sweet potato mixture., Pour into pastry shells. Bake 45-55 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve or refrigerate within 2 hours.,

Nutrition Facts : Calories 342 calories, Fat 20g fat (12g saturated fat), Cholesterol 117mg cholesterol, Sodium 245mg sodium, Carbohydrate 36g carbohydrate (16g sugars, Fiber 2g fiber), Protein 6g protein.

SWEET PASTRY DOUGH FOR CUSTARD PIE



Sweet Pastry Dough for Custard Pie image

Use this sweet pastry dough recipe to make our Classic Egg Custard Pie with Lots of Nutmeg.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for one single-crust 9-inch pie

Number Of Ingredients 6

2 cups all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into small pieces
1 large egg yolk
3 tablespoons ice water

Steps:

  • Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal. With machine running, add yolk and ice water, and process until dough just comes together. (It should not take longer than 30 seconds.)
  • Shape into a disk, and wrap in plastic. Refrigerate dough for at least 30 minutes.

RICH PASTRY FOR CUSTARD PIES



Rich Pastry For Custard Pies image

Provided by Leslie Land

Categories     easy, dessert

Time 4h15m

Yield Pastry for one 9-inch pie, with some leftovers

Number Of Ingredients 4

1 1/2 cups all-purpose flour
1/2 teaspoon salt
9 1/2 tablespoons very cold, but not frozen, unsalted butter
1 egg yolk, plus ice water, to equal 1/3 cup

Steps:

  • Combine flour and salt in the bowl of a food processor.
  • Cut the butter into chunks and distribute them over the flour. Mix with a spoon so each is coated. Process in six or seven short bursts until the butter pieces are a bit larger than peas.
  • Beat yolk and ice water to combine thoroughly. Turn processor on and pour liquid through feed tube. Turn the processor off when the dough begins to clump up.
  • Gather dough from blades, form into a ball, wrap tightly in plastic wrap and chill at least four hours before using.

BASIC SWEET PIE CRUST



Basic Sweet Pie Crust image

Provided by Emeril Lagasse

Categories     dessert

Time 40m

Yield Dough for 1 single-crust pie

Number Of Ingredients 6

1 1/2 cups plus 2 tablespoons bleached all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled
2 tablespoons vegetable shortening
5 tablespoons ice water, or as needed

Steps:

  • Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
  • Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.

SWEET DOUGH FOR PIES



Sweet Dough for Pies image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield One 9 inch pie

Number Of Ingredients 12

1 1/4 cups all purpose bleached flour
1/4 cup sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons (1/2 stick) cold unsalted butter
1 large egg
2 1/2 cups all purpose bleached flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter
2 large eggs

Steps:

  • To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium
  • mixing bowl and stir well to mix. Cut butter into 1 tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse ground corn meal and no large pieces of butter remain visible.
  • Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
  • To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1second intervals to mix. Cut butter into 1tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1second intervals, until the mixture is fine and powdery, resembles a coarse ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all.
  • Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball.
  • Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
  • Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6 inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
  • Storage: Keep the dough in the refrigerator up to two days, or freeze it doublewrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it.
  • Variations:
  • SPICE CRUST:
  • Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon each freshly grated nutmeg and ground cloves to the dry ingredients before mixing in the butter. Double the quantities for the 2 crust recipe.
  • COCOA DOUGH:
  • Add 2 tablespoons sifted non alkalized cocoa powder to the dry ingredients before mixing in the butter. Double the quantities for the 2 crust recipe. If the dough seems dry after adding egg(s), add a teaspoon or two of water, no more.

SWEET-POTATO-CUSTARD PIE IN ORANGE CRUST



Sweet-Potato-Custard Pie in Orange Crust image

This recipe came to The Times in 1995 in a column about the novelist and farmer Dori Sanders, who cooked it for Thanksgiving on her farm in Flibert, S.C.. It is, some say, quite the best thing to do with a sweet potato. "People tell their life stories through food," Ms. Sanders said. "They talk about how they did it then, how they do it now. The way they talk tells you who they are."

Provided by Molly O'Neill

Categories     dessert

Time 2h

Yield One 10-inch pie

Number Of Ingredients 19

1 1/4 cups all-purpose flour, plus flour for sprinkling the surface
1/2 teaspoon kosher salt
1/4 cup chilled unsalted butter, cut into small pieces
1/2 cup chilled vegetable shortening, cut into small pieces
1/2 teaspoon grated orange rind
3 to 4 tablespoons chilled orange juice
1 teaspoon sugar
Pinch of ground nutmeg
3 eggs, beaten
1 cup sugar
2 cups cooked, mashed and sieved sweet potatoes (about 2 large or 3 small sweet potatoes)
1/3 cup whole milk
1/3 cup light cream
1/4 cup unsalted butter, melted
1 tablespoon fresh orange juice
1 teaspoon vanilla extract
1/8 teaspoon lemon extract
1/2 teaspoon kosher salt
Large pinch of ground nutmeg (optional)

Steps:

  • To make the crust, sift the flour and salt together in a large bowl. Cut in the butter, shortening and orange rind with a pastry blender or your fingers until the mixture is crumbly.
  • In a small bowl, combine 3 tablespoons of orange juice with the sugar and nutmeg. Using a fork, stir the orange-juice mixture into the flour mixture to form a soft dough, adding additional orange juice if necessary. Do not overmix. Refrigerate at least 1 hour.
  • On a floured surface, roll out the chilled dough to fit a 10-inch pie plate. Press the crust firmly into the plate and trim and crimp, or flute, the edges. Set aside.
  • For the filling, beat the eggs, sugar and sweet potatoes together in a medium bowl. Add the milk and light cream and stir until combined. Add the melted butter, orange juice, vanilla extract, lemon extract, salt and nutmeg, if using, and mix well.
  • Pour the mixture into the pie shell and bake until a knife inserted into the middle of the custard comes out clean, about 40 to 45 minutes.

SWEET PASTRY DOUGH



Sweet Pastry Dough image

Categories     Bread     Dessert     Christmas     Easter     Thanksgiving     Chill     Pastry     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes enough dough for a 9- to 10-inch tart

Number Of Ingredients 8

1 1/4 cups all-purpose flour
1 1/2 tablespoons sugar
1/4 teaspoon salt
7 tablespoons cold unsalted butter, cut into bits
1 large egg yolk
1/2 teaspoon vanilla
1/2 teaspoon fresh lemon juice
2 1/2 tablespoons cold water

Steps:

  • Whisk together flour, sugar, and salt in a large bowl. Blend together flour and butter with your fingertips or a pastry blender until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Beat together yolk, vanilla, lemon juice, and water with a fork and stir into flour with fork until combined well.
  • Gently knead with floured hands in bowl until a dough forms. Turn dough out onto a floured surface and gently knead 4 or 5 times.
  • Form dough into a ball, then flatten into a disk and chill, wrapped in plastic wrap, at least 1 hour and up to 2 days.

SWEET PASTRY DOUGH



Sweet Pastry Dough image

Great pastry for tarts. This is a recipe I altered from a tea party cook book. I use it all the time. It's particularly great for a cherry almond pie.

Provided by Lady of shallot

Categories     Pie

Time 25m

Yield 4 4

Number Of Ingredients 7

1 1/2 cups flour
1/2 teaspoon salt
5 tablespoons powdered sugar
8 tablespoons cold unsalted butter, cut in small pieces
2 egg yolks
4 tablespoons ice water
1/2 teaspoon vanilla extract

Steps:

  • Mix flour, salt and sugar.
  • Cut in butter until crumbly.
  • Mix beaten egg yolks,ice water and vanilla together.
  • Mix into flour mixture until pastry just holds together.
  • Knead in plastic wrap until smooth.
  • Flatten; chill 1 hour.
  • To partially blind bake: Set oven at 400 degrees Fahrenheit.
  • Bake 15 to20 minutes, weighing pastry down with a layer of foil and dried beans.

Nutrition Facts : Calories 439.3, Fat 25.5, SaturatedFat 15.4, Cholesterol 155.5, Sodium 298.9, Carbohydrate 46.1, Fiber 1.3, Sugar 10, Protein 6.3

EASY SWEET PASTRY DOUGH



Easy Sweet Pastry Dough image

Make and share this Easy Sweet Pastry Dough recipe from Food.com.

Provided by Muk_Muk

Categories     Dessert

Time 20m

Yield 1 Pie crust, 8 serving(s)

Number Of Ingredients 6

1 1/2 cups all-purpose flour
3 tablespoons white sugar
1/4 teaspoon salt (if using unsalted butter)
2/3 cup unsalted butter, cubed (or use salted butter and omit salt)
1 egg, beaten
1/2 teaspoon vanilla extract

Steps:

  • Sift together the flour, sugar, and salt (if using) into a bowl.
  • Toss butter into flour mixture to coat pieces. Using fingertips, rub butter into flour, working it until you have created a coarse meal with a few pea-size pieces.
  • In a small bowl, combine egg and vanilla. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix with hands until dough forms a ball.
  • Knead the dough to make it smooth. Cover with plastic wrap and refrigerate for 10 minutes.
  • Roll out dough and shape to pie pan or cut out rounds for tarts.

Nutrition Facts : Calories 249, Fat 16.2, SaturatedFat 9.9, Cholesterol 63.9, Sodium 84.2, Carbohydrate 22.7, Fiber 0.6, Sugar 4.8, Protein 3.4

Tips:

  • Make sure the butter is cold and cubed before starting the recipe. This will help to create a flaky crust.
  • Work the dough quickly and don't over-mix it. Over-mixing will make the dough tough.
  • Chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from shrinking in the oven.
  • When rolling out the dough, use a light touch and don't press down too hard. This will help to create a light and flaky crust.
  • Bake the pie crust in a preheated oven. This will help to ensure that the crust is cooked evenly.
  • Let the pie crust cool completely before filling it. This will help to prevent the filling from making the crust soggy.

Conclusion:

This sweet pastry dough is a versatile recipe that can be used for a variety of pies and tarts. It is easy to make and produces a delicious, flaky crust that is perfect for any occasion. Whether you are making a classic apple pie or a more adventurous custard pie, this dough is sure to please everyone at the table.

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